Nutrition. Vitamins. You.
In April of 2016, scientists from Cardiff University and Cultech Ltd set out to research the benefits of combining three ingredients – marine fish oil, cocoa extract and phytosterols – “as a means of preventing atherosclerosis, or “furring” of the arteries.” According to Science Daily, …
In a report published by the Center for Disease Control and Prevention (CDC), officials estimate that 3 out of 4 adults in the United States have a predicted “heart age” older than their chronological age, which increases their risk of heart attack and stroke. Your …
For years, heath experts have been touting the benefits of fats from fish, and rightfully so. Fish and other seafood are considered the best source of fats from the Omega-3 family, which includes the fatty acids EPA and DHA. Most people do not get nearly enough Omega-3 fats in their diet, and as a result, miss a significant opportunity to protect their heart, brain and manage inflammation throughout the body. Most people also eat a disproportionate amount of Omega-6 fats, which are already plentiful in our diets. Poor quality diets loaded with processed foods tend to be excessive in Omega-6 fats, like corn, canola and soybean oil, margarine, mayonnaise and shortening.
While it was once thought that these vegetable oils were good for the heart, there is strong evidence that too much of these processed industrial vegetable fats can lead to or worsen heart disease. The British Medical Journal recently published a meta-analysis using research from the Sydney Diet Heart Study, a single blinded, parallel group, randomized controlled trial conducted in 1966-1973. The study involved 458 men aged 30-59 who had a recent coronary event like angina (chest pain) or a heart attack, who were divided into two groups – one group was instructed to reduce saturated fat intake to less than 10% of caloric intake, while increasing intake of linoleic acid from safflower oil (a fat rich in Omega-6 and devoid of Omega-3) to 15% of energy intake. These recommendations are in accordance with dietary recommendations from the American Heart Association. The control group received no dietary advice and both groups were followed for 39 months. The Omega-6 group had a 17% higher risk of dying from heart disease during the over three years the research was conducted, compared with 11% in the control group1. The Omega-6 group also had a higher risk of death from all causes. The researchers stated with great emphasis that there was significant need to rethink the dietary advice to substitute saturated fat for vegetable oils. Omega-6 fats build the molecules that our immune system uses to turn on inflammatory responses and tend to contribute to chronic diseases. They are especially damaging for the cardiovascular system, as inflammation is the root of heart disease.
What is unparalleled for cardiovascular wellness is excellent intake of Omega-3 fats, while reducing Omega-6 fats. Healthy ratios of Omega-6 to Omega-3 are at least 3:1. However, many Americans consume a diet with an Omega-6 to Omega-3 ratio closer to 20:1 or even 50:1. One of the best ways to protect your heart (and your brain, eyes, joints, GI tract and the rest of your body) is to take an Omega 3 fatty acid supplement. Until recently, most supplements that provided direct sources of EPA and DHA (the beneficial Omega-3 fats) came from fish oils, commonly sourced from sardine, anchovy and mackerel. While these sources are excellent, there is a new source of EPA and DHA that is superb. It is the Alpha Omega-3 called krill oil. Krill are tiny shrimp-like crustaceans (sea animals) and despite their small size, are likely the most abundant species of animals on the planet.2 Like fish oil, krill oil contains EPA and DHA.
Rheumatoid arthritis is an extremely painful and disabling form of arthritis affecting many joints at once. Unfortunately, there is no cure for this condition, although there are ways someone can ease their pain. In this recent clinical trial performed by the Rheumatology Unit at Royal …
Arthritis – stiff, painful, swollen joints – is not a single disease. There are more than 100 arthritis-related conditions. The most common is osteoarthritis – “wear-and-tear”. Nearly 27 million Americans have osteoarthritis, according to the Centers for Disease Control and Prevention. Osteoarthritis, in which joint …
If you’re a lover of seafood, then this is definitely going to shed some light on your options. Studies have been released over recent years that show that fish should be consumed at least twice a week. But with mercury level and polluted waters, contamination has risen significantly.
Many tuna are high in mercury, but albacore tuna (the kind of white tuna that’s commonly canned) gets a “Super Green” rating as long as it is “troll- or pole-caught” in the U.S. or British Columbia. The reason – smaller (usually less than 20 pounds), younger fish are typically caught this way (as opposed to the larger fish caught on longlines). These fish have much lower mercury and contaminant ratings and those caught in colder northern water soften have higher omega-3 counts.
• Albacore Tuna
• Salmon
• Oysters
• Sardines
• Rainbow Trout
Not getting the daily recommended amount of omega-3s in your diet? Fish Oil Supplementation might be able to help!
A large and growing number of studies show the overwhelming benefits fish oils have for the brain. Fish oils can help children with ADHD, especially if they have significant learning disabilities. Fish oils reduce the level of anxiety or depressive symptoms in adults as well as help protect your brain, memory and IQ well into old age. The results of these studies may lead doctors who treat brain-related conditions to change certain aspects of their practice.
Fish oils accomplish their effects on the brain through many different pathways. Fish oils mostly supply two important fats – EPA and DHA. The DHA component combines with the brain-friendly nutrient Phosphatidylserine to improve the health of neurons, or to shield the brain from stress hormones. This has applications for improving and protecting memory and executive functions, particularly in the elderly, adults and children with ADHD. It may also improve physical activity and performance in athletes.
Fish oil fatty acids are metabolized into resolvins and protectins. Resolvins made out of the EPA or DHA fractions act like molecular tweezers removing a splinter, but in this case they remove cells that cause inflammation in the brain or the retina of the eye. Protectins are made out of the DHA fraction of fish. They act like a shield in the brain and eyes, and through these activities, Fish Oils help selectively protect cognitive functions and vision.
Eating fatty fish or taking Fish Oil capsules is proven to be an inexpensive “weapon” that may delay or prevent Alzheimer’s disease. In 2007, researchers led by scientists from UCLA confirmed that Fish Oils are a deterrent against Alzheimer’s – they also identified the science behind their effectiveness. Greg Cole, Professor of Medicine and Neurology at the David Geffen School of Medicine at UCLA and Associate Director of UCLA’s Alzheimer’s disease Research Center, along with his colleagues reported that the DHA component of fish oils increased the production of LR11, a protein that is low in patients with Alzheimer’s disease. LR11 destroys the toxic protein that forms the “plaques” in Alzheimer’s disease. The plaques are deposits of a protein called beta-amyloid that is toxic to neurons in the brain, contributing to Alzheimer’s. This was effective in cell studies as well as in studies of animals specifically bred to develop Alzheimer’s.
Not getting the daily recommended amount of omega-3s in your diet?
Dr. Zady Tan, also of UCLA, has dramatically increased the status of the evidence. Dr. Tan and his colleagues from the Easton Center for Alzheimer’s disease Research, David Geffen School of Medicine at UCLA examined the effects of Fish Oil levels on brain health and function in 1575 dementia-free adults taking part in the Framingham Study.
In the analysis published online in the journal Neurology, the study participants with an average age of 67 had their red blood cells examined for their fish oil levels. They were also given an MRI to determine brain volume. People with the lowest content of fish oils in their red blood cells, 25% of participants, had a significantly lower total cerebral brain volume (the thinking parts of their brain had shrunk) than those in the highest 25%. They also performed significantly worse on tests of visual memory, executive function and abstract memory. In other words, the fish oils helped reduce the rate of brain aging.