Marc's Fat Loss Secret #5 - Omega 3's

"Without them we would not be able to see, run or even move a muscle."

The fact is that some fats will harm you and some are very good for you. Here are the two main types of fat. Saturated fats are the animal fats (meat and dairy) and topical oils (coconut and palm). They’ve been known for decades to raise “bad” (LDL) cholesterol levels, which leads to clogged arteries and heart attacks (heart disease being the single largest cause of death in this country). Unsaturated fats come in two flavours, mono and poly. Monounsaturated fats are the heart healthy olive, canola and nut oils which Mediterranean populations adore. Polyunsaturates also reduce the risk of heart disease, and they include the linoleic acid (omega-6) and alphalinolenic (omega-3) fatty acids.

Your body cannot make linoleic acid (omega-6) and alphalinolenic (omega-3) fatty acids. They must be obtained from your diet. These fats are essential because they are the raw materials for the brain, eyes, adrenals and the membranes that surround and protect every cell in the body. Without them we would not be able to see, run or even move a muscle. When their dietary supply is inadequate, all these functions inevitably decline.

The problem is that we get too much omega-6 in our diets and not enough omega-3. Some studies suggest, that in quantity, the omega-6 variety, like corn, safflower and soybean oils, can increase breast and colorectal cancer risk. The bottom line: They’re fine in moderation. Western diets contain a ratio of 20:1, in favour of the omega-6, a very unhealthy situation. We need to get more omega-3 in our diet because of its Drano-like effects on arterial plaque. Remember, all your cell membranes are composed of special fats. Without sufficient essential fatty acids, cellular nutrition is blocked like a plugged sinus, and health and performance are compromised.

Omega-3 is most abundant in cold water fish, mainly salmon, mackerel and sardines (the safest fish are from Alaska, Australia and New Zealand) and from Flaxseed (linseed) oil. The easiest way to get them is to supplement with flaxseed oil. Make sure you get the oil in an opaque, refrigerated container. Plant, seed and fish oils, because of their unsaturated and highly active nature, interact with everything. Like all good food, they quickly go bad. As well, flax seeds can be sprinkled on a variety of foods and can be ground up in a coffee grinder for maximum absorption.

The food oil industry wanted to overcome the problems associated with the unsaturated oils so they developed a process called hydrogenation to make the oils solid at room temperature, like margarine, giving them that improved “mouth feel” and increasing shelf life. These are the “TRANSFATS” and they are the baddest fats in the land. They are worse than saturated animal fats. Like saturated fats they increase the LDL in our bloodstream but they also decrease the “good” cholesterol (HDL).

The key to health;
Take two to three grams of flaxseed oil and/or fish oil daily. You will get enough omega-6 from your everyday diet.