Good Lifestyle

Ed Note: This story was originally published in the February 2009 issue of the best life.

At the end of a residential cul-de-sac in Dartmouth, Nova Scotia, an aisle lights a hill at the headquarters of ocean nutrition, a complex of vintage buildings in the middle of the century overlooking large gaming and the Canadian gray-naughty navy destroyers in the port of Halifax. On the road, bold yellow liquid drum semi-trailers pull in front of a newly constructed plant. Inside cavernous galvanized steel hangars, the oil is mixed with deionized water in 6,500 gallon tanks. The resulting suspension of micro-encapsulated oil is then pumped through a five-stage spray-spray to eliminate moisture. The final product is a fine-grained beige substance that looks like the flour, but is actually a triumph of technology: smelly fish oil, transformed by the inormous food industry. It will be used to prick everything, from the nourishing formula in China to the wonder bread and the orange juice Tropicana on our supermarket shelves.

Ocean Nutrition does not make silky green for the new millennium. After seven years and $ 50 million in research, the company's 45 technicians and 14 doctoral students discovered a high way of obtaining a crucial set of nutrients in our compound bodies which, thanks to the industrialization of agriculture. Course of the last century, have been completely stripped of our food supply without, until recently, it is realized by anyone. Now a constantly growing research corpus shows that the epidemic of the disease associated with the cancer of Western food, heart disease, depression and much more - could be reduced simply in restaurant something we had never had to delete from our diet in the first place:Omega 3 Fatty acids.

The big mistake

We are, it is often - said precisely, what we eat. Recent regime trends, from Atkins to South Beach, focused on the outweping of our protein consumption or cutting carbohydrates. Meanwhile, cholesterol, saturated fats and trans fats were stigmatized, resulting in the belief that exercising a total war on fat is the best way to get a thinner size and longer life. But fat are also crucial for a healthy body that the protein is; They find themselves in the heart in the heart, protecting the organs and the construction of the cells of the brain, an organ that is itself 60% grease. The key to good health lies in the merciless fat from our diet, but to eat the best fats possible for our bodies. And a growing choir of nutritionists agrees that these fats are omega-3.

Certainly, you have read headlines the ability of omega-3 fatty acids to strengthen cerebral function and protect against coronary heart disease. Covered with your bets, you may have already changed your diet, replace the beef or poultry of salmon or other oily fish a few times a week. But, as an observer jadeded food trends, you may have asked if the new "healthy healthy cardiac" fats have been granted on the packaging of eggs, margarine, spaghetti and frozen waffles are Simply a marketing ploy-the last in a long line of miracle nutrients which, a few months or years, will therefore prove to nothing more than the blasting.

Losing skepticism. This is not the next oatbran.

Omega-3 molecules are a by-product of the happy meeting of sunlight, water and carbon dioxide in terrestrial plant chloroplasts and marine algae. It's not so long ago, these fatty acids were a must-see component of our diet. Back in the early 1900s, before the arrival of the patented transgenic growth hormone and American transgenic seeds and US family farms were perfect factories for the production of omega-3. The bucolic pastures and soaked by the sun supported a complex range of herbs and cattle used their sensitive languages ​​to choose and choose the richest stains of clover, millet and sugar grass; Their rumens then turned cellulose that humans can not digest in foods we can: milk, butter, cheese and possibly beef, all rich in omega-3. Cattle used to spend four to five years of grass pantyless, but they are now informed of the grain in arrows and reach the weight of the branch in about a year, while pumping full of antibiotics To combat diseases caused by nearby neighborhoods. Factory farms.

Likewise, there are a few generations, the chickens have traveled these same farms, feeding on gram, prosecution and grubs, offering humans with batches, tits and eggs rich in omega-3 derived from grass. Today, most American chickens are now a unique hybrid breed - cornoua and are raised in cages, treated with antibiotics and filled with corn.

Our animal fats were formerly derived from leafy greens, and now our livestock is fattened with corn, soy and other seed oils. (Even the majority of salmon, catfish and shrimp in our supermarkets are raised in farms and fattened with pellets enriched soy.) So, not only good fats have been struck by our diet, but these oils Cheap and widely available seeds are the source of another, a much less healthy fatty acid family called omega-6s, which compete with omega-3 for space in our cell membranes. The omega-6s are essentially more rigid fatty acids that give our cell structure, while omega-3 are more fluid and help our bodies fight against inflammation. Our ancestors have eaten a ratio of omega-6s dietary omega-3 of about 1: 1. The Western diet (the modern American and European food motor characterized by high obstacles of red meat, sugar and refined carbohydrates ) has a ratio of about 20: 1.

"The passage of a food chain with green plants at its base to a base based on seeds can be the farthest of all", writes Michael Pollan in his prescriptive manifestoIn defense of food. "Seed leaves: it's almost, otherwise everything,A theory of everything."

This change has started seriously in the 1960s. Research on the links between cholesterol and saturated fats and coronary heart disease have led the health authorities to demonize saintdesses, dairy products and other sources of grease derived from animals . Meanwhile, new health guidelines have been lionized polyunsaturated fats in vegetable oils and margarine (which is simply a vegetable oil solidified by hydrogenation, a process that creates transbed fats).

Food processors were happy to play: polyunsaturated seed oils are not ranging as quickly as Omega-3, which meant a longer shelf life for packaged foods. A form of grease in particular, soybean oil rich in omega-6 is now ubiquitous in processed foods. The soybean, originally an import from East Asia, has become the second most valuable food culture in the United States. Genetically modified to withstand parasites, they are crushed to make a high protein meal for livestock, and the highly subsidized industry found ingenious means of moving its product in the form of "soy isoflavones", textured vegetable proteins, "" Soy protein isolate "," and other new ingredients are hiding on the labels of processed foods. Look around your kitchen and you will find soybean oil in everything from Crisco salad vinaigrette, cheese turned to Granola bars. If you eat a transformed food, it is likely that it contains soy. Twenty percent of the Cal-Orie des Americans now come from soy; The average person eats 25 pounds of things a year. Just four seed-soybean oils, corn, cotton seed and canola oil account for 96% of the vegetable oil consumed in America today.

The spread of the Western regime rich in seed oil in the world has been followed by a statistical increase in the so-called diseases of civilization: asthma and arthritis, depression and Alzheimer's disease, heart disease and cancer, as well as metabolic disorders such as diabetes and obesity. Okinawans, from Japan, once the longest life expectancy of the world. But with the American post-war administration, which has not finished until 1972, the inhabitants of the Japanese prefecture spent a western diet rich in vegetable oils based on meat and seeded (think of the Spam, McDonald burgers and margarine). As a result, they have risen the precipitate of cancer, diabetes and cardiovascular disease. Western eating habits have turned out difficult to tremble and 47% of Okinawan's men are still considered obese, twice the rate of the rest of Japan.

According to a 2003 study published in theGlobal nutrition and dietary examination, Urban Indians who have adopted diets rich in seed oil succumbed to cardiac diseases and chronic diseases at a much higher rate than urban dwellers who eat a "poor diet of man" which is rich in mustard oil , relatively high in omega-3. It is believed that in the 1960s, Israelis have enthusiastically adopted a healthy and healthy diet rich in polyunsaturated grease of vegetable oils; Now, heart disease, arterial hypertension and diabetes are omnipresent and cancer rates are higher than in the United States.

In 1970, intrigued by reports that Eskimos rarely die from heart disease, two Danish scientists flew to Greenland and charmed blood samples of 130 volunteers. Hans Olaf Bang and Jørn Dyerberg have discovered that Inuit have always had most of their calories from fish meat, seal and whale. Despite their high cholesterol intake, Inuit had a mortality rate of coronary disease which was one tenth of that of Danes, enthusiastic pork eaters who have been known to even butter of their cheese. And diabetes was almost non-existent among Inuit. Bang and Dyerberg have discovered surprisingly high levels of omega-3 and relatively low amounts of omega-6 in Inuit blood samples. In 1978, they published a revolutionary document inThe lancet, Establish the link between Omega-3 consumption and lower coronary disease rates. He has launched a paradigm shift among the nutritionists, who really do not really influence official food policy around the world.

"There has been a thousand times the increase in soybean oil consumption over the last hundred years," said Joseph Hibbeln, MD, Acting Head of the Nutritional Neuroscience Section to National Institutes of Health In Bethesda, in Maryland. The result, he says, is an unforeseen experience of brain and heart chemistry, of which one is the total population of the developed world. In a series of epidemiological studies, Dr. Hibbeln has shown that populations that consume high levels of omega-3 in the form of seafood are the least affected by the main diseases associated with the Western diet.

Among the Japanese, who each eat an average of 145 pounds of fish a year, depression and homicide rates are surprisingly low. Meanwhile, men who live in non-littoral nations such as Austria and Hungary, where fish consumption is 25 pounds and nine pounds per capita, at the top of the global tabulations of suicide and depression. Despite the fact that the Japanese smoking as demons, fight against high blood pressure and eat a hundred other eggs rich in cholesterol per year than the Americans, they boast a lot of cardiovascular diseases, as well as the lifetime the most long. The planet, an average of 81 years ... three years older than that of Americans. And although it is true that the Japanese consume soybeans in the form of tofu, miso and soy sauce, the way it is prepared - precipitate or fermented - is much healthier than crude phytate estrogen, The blocking of minerals and rich versions in omega-6 consumed by the Americans.

Dr. Hibbeln is convinced that the key to the longevity of the average Japanese citizen is omega-3 fatty acids; Japanese blood levels average 60% of all polyunsaturations. After half a century of seed-based vegetable oils, the level of omega-3s in the American sangs fell to 20% of the polyunsatuates. "We have changed the composition of people's bodies and brains," says Dr. Hibbeln. "A very interesting question, to which we do not yet know the answer, is to what extent has food change modified the overall behavior in our society?"

Recently, the answers arrived thick and fast. In a study of 231 detainees, medicated with fish oil in a British prison, the aggression fell from a third party. The comparison of homicide rates in five countries, Dr. Hibbeln found that increasing consumption of omega-6 fatty acids is correlated with an increase in death by homicide, even if access to firearms decreased in all the countries surveyed with the exception of the United States. A paper published in theAMERICAN MEDICAL ASSOCIATION JOURNAL A concluded that even a modest increase in fish consumption in omega-3 reduces the risk of coronary death of 36%. A 2007 study by the National Institutes of Health found a positive correlation between the consumption of mothers of omega-3, during pregnancy and refined motor techniques and the verbal IQs of their children. Increase the amount of omega-3s in your diet could even reverse obesity: Omega-6 are, according to the words of a researcher, "remarkable boosters of adipogenesis", which consists of saying the formation of fat-letsues . Animals that are fed high diets in omega-6 gain a lot more weight of the same amount of calories as their lawn-based counterparts, and that fats difficult to lose in middle-aged paunch. proves mostly omega- 6s. A higher contribution of omega-3 has been demonstrated positively affecting diseases as diverse as stroke, allergies, dementia and dyslexia.

"Men in quarantine and fifties can almost reverse their risk of dying from sudden heart death by eating fish at least three times a week," says Dr. Hibbeln. "And if they want to live - severe and happier lives, there are substantial data that they should increase their body composition of omega-3s." Your family doctor can test your omega-6 ratio in omega-3 or you can do it yourself. (Your future health sells test kits on its website, your usefulnessHelth.com.)

How could a simple change of dietary fat have such a huge impact on aspects of our health? The answer lies in the nature of two specific forms of omega-3s, docosahexaenoic acid (DHA) and eicosapentaneoic acid (EPA), which are particularly rich in seafood.

All Omega-3 fatty acids are not available, are created equal.

The rise of humanity

Stephen Cunnane, Doctorate, is an ideal boy for a high omega-3 diet. Tall, energetic and trim, this researcher in the metabolism of the brain of the Université de Sherbrooke Quebec has no sign of the Paunch to which you could expect from a 55-year-old man. His secret, he confides, does a lot of exercise and at least two portions of fish rich in omega-3 a week.

Cunnane believes that omega-3s, and more precisely DHA and EPA, are the crucial nutrients that have allowed proto-humans with brains of the size of a chimpanzee to become chatting, using the Homo Sapiens tool. The DHA has a cylindrical shape and can compress and twist like a slinky, tilting between hundreds of different shapes, billions of times a second. The molecule is particularly abundant in the croatian tails, the colibris wings, the sperm tail and the retina and the cerebral cells of the people who eat fish. A neuron rich in DHA molecules is virtually liquid, allowing a more efficient reception of serotonin, dopamine and other crucial neurotransmitters. In test topics, this increased neuroplasticity has been linked to a better vision and a better coordination of the eyes, improved general movements and increased capacity for sustained attention. The EPA is no less crucial: it reduces blood coagulation and attenuates the inflammatory response in tissues. Such chronic inflammation is suspected of being at the base of most so-called diseases of civilization, Alzheimer's disease and depression with heart disease and cancer.

Although it is true that terrestrial plants are good sources of omega-3, the most popular fatty acid in terrestrial species is alpha-linolenic acid (ALA). Essential for good health, we can find ALA in fruits, vegetables and seeds, including lettuce, leeks, leeks, kale, broccoli, blueberries, hemp, chia and flax linen. Ala is particularly rich in plants that grow intense light and fatty acid is designed to help plants recover from sun damage. Although the human body is capable of transforming ALA into DHA and EPA through a series of enzymatic reactions, it is not particularly good: less than 1% of the ALA that we get sources of vegetables finally becomes DHA and EPA. The ocean is the richest source of the world of DHA and EPA, especially plankton fat fish, such as sardines, mackerel and herring.

The recently discovered archaeological evidence suggests that about 2 million years, early hominides, the ancestors of modern humans, have left forests to live on the wooded edges of huge lakes and brackish estuaries in the Rift Valley of Africa. The prehistoric midden found in Kenya and Zaire are filled with shells and skeletons of headless catfish, evidence that these proto-humans fully gathered fatty acids easily gathered and, incidentally, omega-3 fatty acids in One of the first everyone else. You can eat seafood buffets. At about the same time, the hominid brains have begun to grow, more inflating 650 grams in Homo Hailis, the first tool using hominides, at 1,490 grams in the First ancestors of homo sapiens. "Anthropologists usually emphasize things such as the rise of language and tools to explain the massive expansion of the first hominid brains," says Cunnan. "But it's a catch 22. Something had to start the brain expansion process, and I think it was first humans who eat clams, frogs, bird eggs and fish from environments Shores. "

Seafood are particularly rich in zinc minerals, iodine, copper, iron and selenium, which are all essential to fetal brain growth and good cerebral function in adults and may have started the Growth process of explosive neurons. This theory of the bank of the human evolution early, exposed by Cunnan in its survival of the FATEST and Championee by the British expert of the chemistry of the brain chemistry Michael Crawford, contests the theories of savannah and woods that prevail the Hunting hunt and repatriation as the driving force evolution of the brain. Aquatic EPA Theory is a more controversial version of the shoreline-based scenario. Proposed by Sir Alister Hardy and Elaine Morgan in the United Kingdom, he seeks to explain such phenomena as diverse as the bipedalism and the streamlined human torso by laying an aquatic phase with human evolution, in which hominides have had a good percentage of their awakening lives. looking for seafood.

The Cunnane account has the advantage of explaining some of the most confusing attributes of Homo Sapiens. Why, for example, are we the only primates whose babies are born with more than one subcutaneous grease book and whose fetuses really float? And why, unlike elephants, rhinoceros and other mammals whose brains have really decreased over generations, the gray matter of our ancestors undergo explosive and sustained growth over the course of 2 million years. ?

EPA and DHA, Cunnane insists on synergy; Which is good for the heart also tends to be good for the brain. "Even if you do not change the composition of your brain by getting more DHA," says Cunnan, "ships are things that provide oxygen and nutrients to your brain, and they require omega-3 fatty acids For an optimal function. For the regulation of blood pressure, to control your platelet function, your tendency of coagulation, the rhythm of your heart, you need omega-3 fatty acids. "

Cunnane shows me a photo of a carved image in buff color sandstone. "It was found in a cave in France. It must have been one of the so followed chapels of the world of drawing at the time." It is a very naturalistic interpretation of salmon, gray flaps and hung mandible. Proof of the first food fish, from the fall of the jaw in its technical sophistication, the image is 22,000 years. An interesting footnote to Cunnan's theory is that our Cro-Magnon seafood ancestors, including the master sculptor responsible for this bas-relief, could have been smarter than us. Fossil evidence shows that Cro-Magnons, although their bodies were smaller than those of the Neanderthals, had brains about 200 grams heavier than modern humans. " The relatively recent trendy of humanity away from the shores rich in seafood, Cunnan believes that everything explains by 20% of the US women's female pendant people living in mountainous areas. (If the iodine has not been added to the table salt 80 years ago, Cretinism, a deficiency characterized by a seriously railed mental growth would be endemic in most developed countries.) To the American Revolution 98% of the population lived along the rivers and oceans. . Leaving the ribs could be a disaster in public health at the slowness. The DHA deficiencies and selective minerals of the abundant brain on the banks, specula of Cunnan, affect the performance of the modern human brain and, uncorrected, could possibly cause brains.

"The adaptation will be necessary," he concludes inSurvival of the biggest, "Either by making more widely available supplements or returning to the banks, or we will design evolving processes that could possibly reduce cognitive capacity."

In other words, our grandmothers of love with liver-covers were right: the fish is really cerebral food. And our disastrous decision to replace omega-3 in our diet with omega-6 could be all the proof of which anyone needs, as a species, Homo Sapiens obviously becomes Damber.

The future of fish

Colin Barrow, Doctorate, Vice President of the Nutrition of the Ocean of Research and Development, has many ways to get omega-3 in his diet. He could, he fate, spread especially formulated Becel Margarine on the wonder bread of DHA and the EPA and wash it with an additional additional Danone liquid yogurt. Instead, he prefers to take his neat omega-3s: he stirred a tablespoon of pure powder fish oil in his morning juice.

A great Zealandah of great and gentle with a ginger beard and a long-teeth smile, Barrow used the expertise earned by a doctorate in chemistry and natural marine products to develop the process that allowed the nutrition of the Ocean to reintroduce omega-3s into packaged foods in packaged foods.

"The process is called microencapsulation," says Barrow "and has been originally used to deliver ink into the inkjet printer cartridges." If you have increased the size of a microencapsulated grain of the ocean nutrition to that of a basketball ball, it would be filled with ping-pong-ball-ball-ball embedded agglomerations in the gelatin . Each particle looks like a microscopic fish cap capsule, allowing the powder to be added to the food without changing the taste of food. Without protective coating to prevent oxidation, omega-3 in a glass of orange juice Puer as a sardine tin left to the sun. The Nutrition of the Ocean has taken any suspicion of fish oil fishing - an essential movement in the North American market notoriously of seafood.

The source of the meticulously deodorized oil of the ocean nutrition is, finally, a fish. Namely Earraulis ringtones, Peruvian Anchoiste, a small school species that lives in the relatively unpolluted waters on the west coast of South America. The process begins when the fishing boats encircles the vast schools with seine sensitive nets and bring capture to barges. Under the narrow supervision of the rabbis, which are there to ensure that no calculates, molluscs and crustaceans or other non-kechosher species remain in nets, billions of fish are sucked through a blowjob to transformation plants down. There is anchoveta is heated to 85 degrees Celsius, to the ground with a carrier and sprayed with a hydraulic screw to extract the oil. The oil is then distilled and filtered through the clay to eliminate all the traces of mercury, dioxins and other persistent organic pollutants, these unpleasant toxins that can cause neurological problems of development and long-term in the consumers of tuna. and agricultural salmon. Carried by container boat through the Panama Canal, the oil arrives in Nova Scotia, where it is still concentrated and refined. Part of the oil ends on Walmart's shelves, Walgreens and other major retailers who run away in their homemade brand capsules. The rest, in powder form, goes to the tastes of pepsico and unilever, which mixes in packaged foods. Ocean Nutrition now provides 60% of the North American fish market.

For anyone concerned about the future of the oceans, the procurement policies of the Ocean Nutrition are good news. With large predatory species such as tuna, sharks and spadah already insisted 10% of their former abundance and marine ecologists predicting the collapse of most major fisheries by 2048, ecologists expressed their concern As for the impact of the widespread use of Omega-3 supplements could have have on the remaining fish stocks in the world. Fortunately, Peruvian fishing Anchoveta - one of the largest in the world is not in danger of imminent collapse.

"These fish have been raised in a very regulated way, in very immaculate waters, for more than 50 years," says Ian Lucas, Executive Vice President of Ocean Nutrition Marketing "and biomass is actually developing." Fish oil is an industrial by-product of the fish meal industry, which provides livestock feed and breeding shrimp and salmon. "It will take a lot of time before the oil-oil industry actually causes more fishing," says Lucas. But according to Daniel Paly, PhD, a leading authority on the decline of the fisheries of the world at the University of Vancouver Fisheries Center of British Columbia, the inventories of Peruvian Anchoveta can fluctuate savagely; There was a temporary collapse in the 1970s and in the 1980s. To prevent future problems, Pauly believes that fishing should be even stricter monitored and regulated than today.

As the word species of Omega-3 benefits, the oil-oil consumption is therefore the consumption of fish oil. Lucas says that the share of omega-3 fatty acids in the supplement market increased by 30% per year over the last five years. Although alternative sources of fish oils exist, some are clearly more ecologically questionable than Peruvian anchoist. A company based in Virginia called Omega Protets a schoolfish called Menhaden off the mid-Atlantic coast; Its fish oil based on the chip can now be added to 29 different food categories. The fishing was criticized because Menhaden is a kind of vault in the east coast food chain; Fish flows filtering water algae and, in their absence, the microscopic plankton have proliferated, creating harmful algae flowers and dead areas that plague places such as Chesapeake Bay.

Barrow escapes me in a laboratory and shows me a glass fermentation tank of 10 liters bristling with pipes and filled with a cloudy, swirling and foaming liquid. In his search for alternative sources of omega-3s, Ocean Nutrition has collected a rich alga in DHA of a non-disclosed location in Canada. In the United States, a company called Martek has already patented its own DHA producing alga called Crypthecodinium cohnii, grown in multi-storey chariots in South Carolina; Much of the infant formula in North America is now complemented by the DHA of Martek's patented life.

"The product is good," says Barrow ", but it's really expensive, and they can not get their microorganisms from producing EPA. Our organization is a very good producer; we can get it to express About 8% EPA. " It may be the future of omega-3: an essential nutrient cultivated in tanks, saving the world's fish stocks of overload.

If the ocean nutrition nutrition nutrition chemistry approach strikes you as a little sinister, there is a direct alternative to microcapsulated fish oil. The best way to get a high quality DHA and an EPA in your body, it turns out, is the old way: eating more seafood, especially crustaceans and small fat fish such as herring , mackerel, anchovies and sardines.

"You should eat vegetables and fruits, of course and get exercise," Cunnan advises, "but you have to eat fish. You can take oil-fish caps, but a part of the goal is to enjoy the experience of eating. Buy the best fish you can allow. "Seafood also have the edge on Omega-3 capsules because it includes selective zinc brain minerals, iron, copper, L iodine and selenium, cofactors Our bodies must make optimal use of EPA and DHA.

And now, complete disclosure: As part of the search for a book, I write about the sustainability of seafood in our oceans in our world, I radically increased my consumption of omega-3 during the last two years. I took three fish oil capsules a day (a combined total of 1,800 milligrams of DHA and EPA) and at least four fish meals a week. Early, I saw a change marked in my vigilance and my ability to pay attention. But it was not before I started diminishing the amount of omega-6 in my diet that I started to lose weight. In the past year, I paid five pounds and reversed the first swelling of a nascent block.

The goal is not "Nix the six" completely, because the author of a diet book puts him; After all, omega-6 are essential to good health. But get an adequate offer is hardly a challenge; They are omnipresent in our food, and we would all be better than better if our regimes were closer to the ratio 1: 1 omega-6 at the omega-3 ratio of our hunter-picker ancestors.

For me, the easiest change has started my omega-6 high height grease cooking as sunflower oil, corn oil, soybean and margarine; I now focus on olive oil, canola oil (polyunsatures, but a high omega-3) and butter. I recently became a diligent reader of food labels. Polyunsaturated fats, I know now, are usually synonymous with omega-6 fatty acids, which seem to have worked their way in virtually all the processed foods of the supermarket. It is much healthier to look for monounaturated fats like olive oil, and even avoid processed food. Even some forms of fish are high in omega-6s, especially french fish sticks, fast food sandwiches and breeding cats, tilapia and salmon (whose diet is now spiked. large amounts of soy).

And these omega-6 capsules sold in health health shops are worse than useless: the addition of additional omega-6 to your diet defeat all the purpose of the exercise. When shopping for an Omega-3 capsule, I usually seek the brand with the highest levels of DHA and EPA, usually about 400 milligrams of EPA and 200 milligrams from DHA.

Omega-3 is not a quick solution like Advil, or even about it, Prozac, which takes several weeks to change the chemistry of the brain. Omega-3s take at least three months to exploit cardiac cells, for example. I can not be sure of improving my cardiovascular health, but since I started charging on DHA and EPA, I feel like I improved my brain. My energy is high and I feel strangely imperatively, as if I won a kind of unbeatable balance. My body feels as different, as if my fat and my muscle have been redistributed at more useful places. Navigation between omega-6 hordes fattened, I feel skinny and fast, like a tuna silling sea cows.

So, by all means, continue to swallow these omega-3 capsules. But here is an even better idea: search for beef nourished with grass, chickens at free reach and their eggs, the best olive oil, canola oil and butter you can find, and a lot of fish and Crustaceans, preferably small wild fishing species of own water. In other words, if you are looking for a guiding principle, keep it simple and eat like your ancestors ate.

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