Essential fatty acids (EFAs), alias, "Unsaturated Fats", come in two "flavors"; the two essential fatty acids are monounsaturated and polyunsaturated.
Essential fatty acids were originally called vitamin F when they were first discovered in 1923 but subsequent research indicated that they were more properly classified as dietary fat instead of vitamins.
Most of the fat that we eat should come from essential fatty acids. They are found in abundance in nuts, cold water fish, especially salmon, herring, sardines and trout, vegetable oils (specifically olive, sunflower, soybean, canola).
Polyunsaturated fats are the omega-3s and omega-6s that are getting a lot of attention lately. Both are essential nutrients and ideally should be present in a one-to-one ratio.
In our modern diets we get much more omega 6 than omega 3 which has strong implications for inflammation and autoimmune diseases.
Essential fatty acids have tremendous influence on many aspects of health but especially cardiovascular, immune function, diabetes, inflammation and autoimmune related diseases such as rheumatoid arthritis and about sixty more.
Supplementation of omega-3 isn't something just nice to do; it's mandatory! Look for a brand that says "pharmaceutical grade" on the label and is made by the molecular distillation process.
This post was published on November 10, 2019 11:59 pm