Omega 3 - cholesterol

Fish oils have been taken for decades by people living in fishing

communities, but it is only in the last forty years that the benefits of

these oils have slowly been uncovered.

In the 1960's, scientists studying

the dietary habits of Eskimos noticed that although their food contained

large amounts of fat, they were less unlikely to suffer from the

cardiovascular disease that plagues Westerners and other cultures that have

diets high in saturated fats.

The reason that Eskimo peoples were less likely to suffer heart attacks

despite this high-fat diet was eventually traced to fish oils, especially

Omega-3 polyunsaturated fat, which offer significant benefits to heart

health.

Omega-3 oils can alter the blood fat profile, lowering bad LDL cholesterol

and raising levels of HDL (so-called 'good') cholesterol, and in addition

make the blood less likely to clot and cause a thrombosis or heart attack.

It also steadies the heart's rhythm, and helps the blood remain less sticky,

enabling easier blood flow throughout the body.

The two main types of Omega-3 fatty acids are often known as EPA and DHA,

and are found in the flesh of fatty fish like salmon, as well as from the

livers of white fish like Cod and Halibut.

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