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Omega three
I suddenly feel like everywhere I turn people are encouraging me to eat
more Omega three. Not to be ignorant, but isn't that the thing they needed to activate on the movie Galaxy Quest that jumps time back 13 seconds? But seriously, I know sardines are high in Omega three, but yuck! Can't deal with it. Also olives. That sounds good. But what are the supposed benefits of Omega three and what other ways can I add it to my diet? TIA |
#2
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Violet Frank wrote: I suddenly feel like everywhere I turn people are encouraging me to eat more Omega three. Not to be ignorant, but isn't that the thing they needed to activate on the movie Galaxy Quest that jumps time back 13 seconds? But seriously, I know sardines are high in Omega three, but yuck! Can't deal with it. Also olives. That sounds good. But what are the supposed benefits of Omega three and what other ways can I add it to my diet? TIA Maybe this site will answer most of your questions. http://www.wholehealthmd.com/refshel...25,992,00.html Beverly |
#3
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Violet Frank wrote:
but isn't that the thing they needed to activate on the movie Galaxy Quest that jumps time back 13 seconds? Hehe 'Never give up! Never surrender! One my favorite comedy movies... the supposed benefits of Omega three and what other ways can I add it to my diet? A really good FAQ at the Udo Erasmus site (author of 'Fats that Heal, Fats That Kill')should answer everything you want to know about good fats versus bad fats: http://www.udoerasmus.com/FAQ.htm#4_1 joni |
#4
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Violet Frank wrote:
I suddenly feel like everywhere I turn people are encouraging me to eat more Omega three. Not to be ignorant, but isn't that the thing they needed to activate on the movie Galaxy Quest that jumps time back 13 seconds? Fatty acid types are measured by how long they are and by how many double bonds they have. Double bonds have more flex, so fat with more of them melts quicker. Saturated fat - no double bonds. The human body can burn, store and create them as well as convert lengths. Thus, saturated fats are not "essential" for life. Some is needed for loss. Monounsaturated fat - one double bonds. Most common in olive oil but all natural fats have some of every type. The human body can burn, cannot store and canot create them. This is why they are good on fat loss plans - the number of calories eaten is poorly correlated with the number of calories that could be stored. Polyunsaturated fat - more than one double bond. The omega number is how many carbons from the end to get to the first flexible double bond. Omega means end because it is last in the Greek alphabet. Transfat - crossover bonds. Bad stuff. Naturally present in same quantities. Unnatually present in large quantities in shortening, margarine and such. Many companies are now reformulated to remove it and that is a good move. So the different omega numbers are different classes of polyunsaturated fats. The body can convert lengths but can not convert among classes. There's some need for omega-9 and now amount of omega-3 helps, and vice versa. But seriously, I know sardines are high in Omega three, but yuck! Can't deal with it. Also olives. That sounds good. Tuna, salmon, herring and to a lesser extent any fish followed by any land meat. In plants canola, evening primrose and leafy veggies. But what are the supposed benefits of Omega three ... Because it's essential life can't happen without some. But when it comes to balance between the ones in the omega-9 class and the ones in omega-3 class I dunno. |
#5
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Violet Frank wrote:
I suddenly feel like everywhere I turn people are encouraging me to eat more Omega three. Not to be ignorant, but isn't that the thing they needed to activate on the movie Galaxy Quest that jumps time back 13 seconds? Fatty acid types are measured by how long they are and by how many double bonds they have. Double bonds have more flex, so fat with more of them melts quicker. Saturated fat - no double bonds. The human body can burn, store and create them as well as convert lengths. Thus, saturated fats are not "essential" for life. Some is needed for loss. Monounsaturated fat - one double bonds. Most common in olive oil but all natural fats have some of every type. The human body can burn, cannot store and canot create them. This is why they are good on fat loss plans - the number of calories eaten is poorly correlated with the number of calories that could be stored. Polyunsaturated fat - more than one double bond. The omega number is how many carbons from the end to get to the first flexible double bond. Omega means end because it is last in the Greek alphabet. Transfat - crossover bonds. Bad stuff. Naturally present in same quantities. Unnatually present in large quantities in shortening, margarine and such. Many companies are now reformulated to remove it and that is a good move. So the different omega numbers are different classes of polyunsaturated fats. The body can convert lengths but can not convert among classes. There's some need for omega-9 and now amount of omega-3 helps, and vice versa. But seriously, I know sardines are high in Omega three, but yuck! Can't deal with it. Also olives. That sounds good. Tuna, salmon, herring and to a lesser extent any fish followed by any land meat. In plants canola, evening primrose and leafy veggies. But what are the supposed benefits of Omega three ... Because it's essential life can't happen without some. But when it comes to balance between the ones in the omega-9 class and the ones in omega-3 class I dunno. |
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