By this point, unless you just bought your television, computer, and newspaper subscription last week, you’ve probably already heard about omega-3 fatty acids. Nutritionists rave about them; cooks try to include them with every meal. Even food companies are getting in on the action (noticed any “Omega-3 enriched” products like eggs, oils, and dairy on your store shelves lately?).
One thing very few people know, however, is why omega-3 fats are good for you. Collectively our understanding of this wonderfat rarely goes beyond “we need to eat more of it.” This isn’t the best course to take; you shouldn’t load up on something in your diet until you know precisely why you’re eating it. Did you know that omega-3 is a designation for several fatty acids, not just one? That, while it is incredibly good for you, it should be balanced by a healthy amount of omega-6? Read on to find out the skinny on this fat!
For starters, let’s talk about the three major types of omega-3: alpha-lenolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). All three of these acids are polyunsaturated fats, and they’re considered essential fatty acids