Post by Admin on Nov 17, 2013 9:21:57 GMT -5
Numerous studies show Omega 3 (n-3), includes eicosapentaenoic acid (EPA), α-linolenic acid (ALA), and docosahexaenoic acid (DHA) to be antithrombotic, antiarrhythmic, anti-inflammatory, neuro-endocrine function as in Hypothalamic-Pituitary-Adrenal Axis, neuroprotective, helps reduce white matter following injury, neurogenesis of hippocampus improving cogntion, moods, behavior, positive neuroplasticity, and other pharmaconutritional benefits, mproves leptin and adiponectin - fluctuations which can lead to obesity, diabetes, metabolic syndromes etc.
Dietary vegetarian oils (VO) involved in detoxification process by upregulating proteins and genes, apoptosis, provides antioxidants, mitochondrial energetics etc. Contradictory studies and debates about benefits of fish oil (FO) and VO rages on. Look up fatty acids research for further info.
This thread will focus on benefits and negative of edible FOs and VOs.
Much is written about contaminated aquafeeds, oxidization of fish oil capsules, radiation/pollution/oceans, problematic to both farmed and wild fish. Vegetarians, vegans suffer from low fatty acids, as do populations with low intake of cold water fish, problematic, farmed or wild.
The discussion will start with the benefits of Camelina Oil which is also known as false/wild flax from the Cruciferae family, is rich in n-3, lower,as high as 30 to 35%, lower Omega 6 (n-6) favorable ratio of 3:1. Native to Central Asia and Europe, Scandinavia, its now, cultivated in North America. Also rich in Vitamin E, (tocopherols), phosphatides and carotenoids. Less n-6 associated with lower 2 prostaglandins, promotes synthesis of beneficial series 3 prostaglandins, reduce overall inflammation.
The added advantage of Camelina oil is its heat stability, and rancidity. Can be used for cooking, on salads, breads, or a couple of spoons daily, with a shelf life of up to 24 months.
look out for non-GMO, organic, from small holdings, when buying vegetable oils.
Dietary vegetarian oils (VO) involved in detoxification process by upregulating proteins and genes, apoptosis, provides antioxidants, mitochondrial energetics etc. Contradictory studies and debates about benefits of fish oil (FO) and VO rages on. Look up fatty acids research for further info.
This thread will focus on benefits and negative of edible FOs and VOs.
Much is written about contaminated aquafeeds, oxidization of fish oil capsules, radiation/pollution/oceans, problematic to both farmed and wild fish. Vegetarians, vegans suffer from low fatty acids, as do populations with low intake of cold water fish, problematic, farmed or wild.
The discussion will start with the benefits of Camelina Oil which is also known as false/wild flax from the Cruciferae family, is rich in n-3, lower,as high as 30 to 35%, lower Omega 6 (n-6) favorable ratio of 3:1. Native to Central Asia and Europe, Scandinavia, its now, cultivated in North America. Also rich in Vitamin E, (tocopherols), phosphatides and carotenoids. Less n-6 associated with lower 2 prostaglandins, promotes synthesis of beneficial series 3 prostaglandins, reduce overall inflammation.
The added advantage of Camelina oil is its heat stability, and rancidity. Can be used for cooking, on salads, breads, or a couple of spoons daily, with a shelf life of up to 24 months.
look out for non-GMO, organic, from small holdings, when buying vegetable oils.