Supplements of fish oil – heart protection
Dyerberg and the group in 1978, reported in the journal The Lancet, a health paradox observed in Greenland Eskimos. The Eskimos, despite a high fat diet had a lower rate of heart disease. The researchers postulated that the protective effect was provided by the fatty oils in their diet, rich in meat from seals, caribou and fish. Since then, this inverse relationship between fish consumption and cardiovascular disease has been consolidated.
Fish oils are rich in omega-3 fatty acids. Along with omega-6 fatty acids, which are called polyunsaturated fatty acids (PUFAs). Both of these fatty acids can not be synthesized by humans and are therefore considered “essential.” Besides fish, omega-3 fatty acids are also found in walnuts, flax seeds, canola oil, broccoli, cantaloupe, beans, spinach, grape leaves, Chinese cabbage, and cauliflower. Two omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are protective of heart health. A third type, alpha-linolenic acid is less potent. The omega-6 fatty acids are harmful to heart health, and have been associated with depression. The omega-6 fatty acids are abundant in refined vegetable oils used for cooking.
Tags: fish omega 3 fatty acids, greenland eskimos, omega 3 fatty acids, omega 6 fatty acids, polyunsaturated fatty acidsCooking Oil – The Importance of Smoke Point
The oils are used in different methods and styles of cooking. Depending on the temperature at which you are cooking, the choice of oil may vary. For reasons of taste and health, it is important to choose an oil that is suitable for cooking. Below is an explanation of the smoke point, what happens when the smoke point is exceeded, and that the oils work best for certain cooking methods and temperatures.
What is a Smoke Point
Tags: free fatty acids, free radicals, indoor air pollution, smell food, smoke point