Fish Oil Is Beneficial For Children And Adults. The thought of consuming large quantities of herring and mackerel monthly, in an attempt to acquire the essential omega-3 fatty acids, repels many people. Knowing this, scientists have successfully extracted the beneficial Omega-3 components. While salmon and tuna steaks may make for tasteful entrees from time to time, eating seafood daily can quickly become unappealing. Fish oil is beneficial for children and adults who suffer from health conditions as well as those that retain good health. Healthful properties extend well beyond advertisements geared toward the masses. The omega-3 fatty acids, popularly referred to as fish oil, are considered unsaturated fats. Science differentiates between unsaturated and saturated fats quite clearly. One fact that separates the two is the temperature at which melting occurs. Saturated fats melt at a higher temperature than unsaturated fats. The science behind fatty acids is rather complex; carboxylic acids with long hydrocarbon chains are the building blocks of saturated and unsaturated fats. This is important to the human body for many reasons; one reason being unsaturated fats do not cause plaque build-up in arteries like saturated fats due to their molecular structure in the human blood stream. The Omega-3's are widely recognized for their role in heart health. Not only do these fatty acids help healthy hearts, they also benefit those with cardiovascular disease. Research has proved atherosclerotic plaque reduces with consistent consumption of omega-3's. Further, incidences of irregular heartbeats decline with these fatty acids; high blood pressure has been known to slightly drops as well. There are many other benefits associated w... ... middle of paper ... ...eicosapentaenoic acid), and ALA (alpha-linolenic acid) are considered to be the three main fatty acids. Children are given these fatty acids for several reasons. Prevention of Diabetes and allergies are two issues served by DHA, EPA, and ALA in children and teenagers. Memory, learning skills, stress, and high blood pressure, are also addressed. Under the direction of a qualified physician, brain and vision development is greatly enhanced in infants who receive the proper dosages of these unsaturated fats. Fish oil is commended for it's many positive contributions to the human body. It is not a cure-all natural wonder drug yet it does deserves attention all the same. As with any other supplement or vitamin, too much of a good thing can bring on unwanted results. When taken in conjunction with healthful foods and moderate exercise, the outcome can be spectacular!
The purpose of this report is to explore the controversial dispute between the quality of two different forms of fish oil supplementation; Triglyceride (TG) and Ethyl Ester (EE). Fish oil can be implemented into a diet by eating either fish or taking supplements. Fish oil is extracted from selected fish that contain highly beneficial healthy oils known as omega-3 fatty acids, two of the most important omega-3 fatty acids that are found in fish oil are Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA). Some of these fish that contain healthy omega-3 fatty acids include Tuna, Salmon, Mackerel, Herring, Anchovy’s etc. Fish oil supplementation also often contains small amounts of vitamin E to prevent spoilage and is can be combined with various other minerals and vitamins. There is an array of benefits that are involved when implementing fish oil into a diet; although it’s most common association is that it has been linked to slightly lowering blood pressure or triglyceride levels (fats linked to cholesterol). Although fish oil is recommended for persons with high blood pressure, it’s extremely important to remember that it is only to be taken at recommended dosages as it can ironically increase the chances of stroke when overdosing on the supplement. The scope of this report includes a general comparison between TG and EE fish oil supplements and how they are chemically differentiated, with a focus on how the quality of the two forms of supplement are processed. This report will not focus on other forms of fish oil sources and the impact it might have on irreversible factors such as age, gender, genetics, race/culture or environmental conditions.
By consuming omega-3 fatty acids, you can improve the health of your heart and mind. This fish contains vitamin B12 and vitamin D and for better results you are supposed to consume it at least twice a week.
Some examples are osteoporosis, cancer, bipolar disorder, and many more. Hypertension otherwise known as high blood pressure is a very serious condition and if not treated can lead to death. Many American suffer from hypertension and do not even know it. To be diagnosed with hypertension a person needs to go to the doctor and have an abnormal blood pressure reading. A healthy blood pressure reading is 80/20 and a severe hypertension reading is 180/110 to 210/120. Some other symptoms of hypertension are blurry vision, irregular heartbeat, nausea, and fatigue. This could be the indication of many aliments so make sure you go see a doctor to be properly diagnosed. According to "Tropilabinc" (2011), (“A healthy diet, low in fat - and fat dairy foods, high in vegetables, fruits and fiber can lower the blood pressure in a brief time”. Fish oil can either be consumed through eating fish or through a dietary supplement. Because the FDA does not support dietary supplements they cannot confirm or deny the effects of fish oil and hypertension. Fish oil has been tested and confirmed that it lowers triglycerides and appears to lower the risk of high blood pressure. Fish oil taken the correct way can help a person with hypertension, but they take too much fish oil it can lead to a stroke or death. To get the proper dosage of fish oil for hypertension a person must consume at least 4 grams of fish oil per day.
Fish oil contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which have been deemed essential, because we need them for proper function. However, our bodies can’t produce them; so we must obtain these fatty acids through food and supplements. Fish oil provide many benefits for us, but this paper will focus on how fish oil improves fat burning, boosts brain power, and preserves muscles.
14. Erucic acid is a long-chain unsaturated fatty acid. Like oleic acid, it suppresses the creation of VLCFSAs, but is much more
In the article “Paranoia about Fats is Driven by Junk Science” by Jill Richardson discusses the idea of how many Americans’ have false beliefs on the consumption of fats. Many think fats are bad and unhealthy for our diets, when in reality; we need them to maintain a healthy diet. For me and just like many others, I had the wrong impression on fats. Since many products today contain the label fat-free, I always believed that this was bad for diets. Since reading this article, it helped me take into account that eating omega-3 and omega-6; such as fish, greens, seeds, and oils are part of a well-balanced diet. This can be related to chapter 3, as omega-3 fatty acids are essential in preventing
Wheat germ oil is a rich source of dietary fiber, unsaturated fatty acids, minerals vitamin E, vitamin B group and proteins. Furthermore, it contains some functional phytochemicals at a relatively low cost such as flavonoids, octacosanols, sterols and glutathione. Thus, Wheat germ is deemed to be healthy foods that can protect people from certain cancers and other health problems. Raw wheat germ (RWG), containing as much as 10 to 15% oil is mainly used in food, medical and cosmetic industries as a source of oil (Zhui et al., 2006). The antioxidants that are found in vegetable oils proved to be a better source for dietary antioxidants to the humans. The major antioxidants present in the vegetable oils are wheat germ oil, soya bean oil, polyphenols -olive oil and tocopherols-
A reason why I support the disbanding of hydrogenated oils is because it can increase the risk of an individual to get Myocardial infarction. Over the years, concern for trans-fatty acids and hydrogenated oils has increased the risk of coronary disease. A group of scientists developed the link between the consumption of hydrogenated oils and a severe case of myocardial infraction between approximately 230 patients went into six hospitals in Boston and 282 control test subjects. Many hospitals have found it was due to high intake of hydrogenated oils and fatty acids.
For almost forty years, Americans have bought into the notion that saturated fat makes us fat and promotes diabetes, heart disease and obesity. This idea has been pounded into the American psyche for years. Yes, there are some truths in this suggestion but not as much as you may think. Nutritional experts hammered the idea that a plant based diet was best for the human body and animal products, along with other saturated fats, should not be eaten. Since 1978, research analysis has been printed, published and distributed across the nation, echoing these sentiments. Through the years, clinical experiments have provided much information of what type of foods make our bodies run like a well-oiled machine. Now we are learning this so called
You may have been told when you were growing up that eating fish improves your brain's capacity and there is now some proof that this old wives' tale is true. The reason for this is fish oils, which contain omega-3 and omega-6. These essential fatty acids (EFAs) are critical for health, normal growth and the development and function of our brains. In a study carried out by neuroscientist and senior research fellow at Oxford University Dr. Alex Richardson and colleague Dr. Madeleine Portwood, 120 primary-school children with coordination difficulties who were given a mix of omega-3 and omega-6 EFAs over three months showed significant improvements in school performance. Fish oils have also long been shown to protect against coronary heart disease, as well as Alzheimer's disease and rheumatoid arthritis; they have anti-inflammatory properties, which protect blood vessels and are also considered helpful in reducing stiffness and tenderness in joints.
Veganism and vegetarianism are becoming a growing trend; both are advertised in grocery stores through organic produce, in commercials for juicers, as well as from Physicians promoting more whole grains, fruits and vegetables. More people are opting for healthier lifestyles. Most choose a vegan lifestyle to avoid hormone-injected, antibiotics-induced, and genetically-modified food. A U.S. study in 2008 showed that 0.5 percent and 3.2 percent of the population follow a vegan or vegetarian diet, respectfully, with 10 percent following a vegetarian-inclined diet (“Vegetarianism in America,” n.d.). Research indicates many positive factors to eating a plant based diet including a reduced risk of Cardiovascular Disease (CVD) and type 2 diabetes (Barnard, Katcher, Jenkins, Cohen, &Turner-McGrievy, 2009). There are, however, a few possible negative side effects to these diets concerning inadequate vitamin and mineral intake, which could lead to deficiencies or possibly diseases.
Incorporating simple things in your diet can help decrease health risks. For example, instead of using butter for deep-frying or cooking food you can assimilate olive oil. In addition, dieters can incorporate more fruits and vegetables for snacks instead of chips and dip. A great snack idea that dieters can incorporate is ½ cup of fruit such as mangos and/or pineapples with ¼ cup of plain low-fat yogurt and a few toasted sliced almonds on the top. The snack follows in guidelines not only with the Mediterranean diet, but also the Dietary Guidelines. Dieters can also decrease the amount of red meat they eat by reasonable serving sizes. For example, the Eat Right website organized some juxtaposition for people to help them figure out what exactly is a serving size of food such as, three ounces of meat can be compared to a deck of cards. Dieters and individual should understand that serving sizes are critical to health. In today’s world, as dinner plates become bigger so does the serving
Society has recently become increasingly obsessed with health and nutrition, as more and more individuals realize that they can dramatically change their quality of life by adjusting their diet and lifestyle. One such way that people have tried to pursue a healthier lifestyle, is by removing meat and other animal products from their diets, whether they become a strict vegetarian who eats no animal byproducts, or a lacto-ovo vegetarian who still eats eggs and dairy. As with any other lifestyle, research is always being done to see if the benefits outweigh the disadvantages, and so far, the results of vegetarian diets have been encouraging. Vegetarian diets have proven to decrease the risk of heart disease, cancer, obesity, and many other health problems. With a little planning and dedication, a vegetarian diet will be healthier and more beneficial than a traditional diet that includes meat and animal products.
Many people who have poor eating habits suffer the consequence of diseases that damage the body. Eating healthy can result to decreasing the risk of getting cancer. It is proven that healthy eating is associated with reduced risk for many diseases, including several of the leading causes of death: heart disease, cancer and stroke and diabetes” (www.cdc.gov). Death or diseases is a serious matter for many individuals that are dealing with it. Healthy fats such as non-hydrogenated oils can reduce the risk of cardiovascular disease. This is a serious disease that interferes with many individuals lives, for example having a heart attack and is why people should maintain a healthy diet. Finally, fruits and vegetables embody antioxidants that reduce the risk of getting cancer. Cancer comes in many shapes and forms the attacks the body like a deadly virus. There is no cure for cancer yet, people are dying. Healthy eating leads to a gr...
The oxidation of unsaturated fatty acids is autocatalytic; it proceeds by a free-radical chain reaction. These process products result in the development of rancid off-flavours. In addition to promoting rancidity, the free radicals and peroxides produced in these reactions may have other negative effects, as the bleaching of food colour and the destruction of vitamins A, C, and E. This type of deterioration is prevalent in fried snacks, nuts, cooking oils, and margarine.