Health Tips: Why Omega 3 is So Important?

why omega 3 fish oil

Health Tips: Why Omega 3 is So Important?

Omega 3 Importants

The importance of omega-3 fatty acids is a relatively recent discovery. During the second half of the twentieth century, Russian physician Catherine Kausmin (XX-2) conducted extensive research on essential fatty acids, among others. During this time essential fatty acids were called F vitamins. That name was eventually dropped as it became known that the amount of vitamin F required by the body was on the order of several grams per day, rather than several milligrams or less, which is usually the case with vitamins.

Who was Doctor Catherine Cousin?

A native of Russia, Drs. Kausmin traveled to Switzerland with his entire family, while still a child. She pursued her medical studies in Lausanne, where she spent her time between her medical practice and her research. Her study led her to discover the cause-and-effect relationship between nutritional deficiencies and disease onset. Among other things, she demonstrated the importance of essential polyunsaturated fatty acids, which she named F vitamins.

Deficiency of these vitamins was the root cause of degenerative diseases such as cancer, multiple sclerosis, and chronic rheumatism, they have taken daily consumption of a mixture of “budwig cream”, cottage cheese, flax sed oil, ground benz, lemon juice and nuts. gave advice . This cream was not a miracle cure; This was just a means of ensuring that patients met their daily requirement of vitamin F as well as other nutrients in the body.

Omega-3 anti-inflammatory effects

Among the many properties of various essential fatty acids, along with the anti-inflammatory effects of omega-3, fish oil omega-3. These substances produce “tranquil prostaglandins” whose actions are against the pro-inflammatory prostaglandins responsible for inflammation.

Anti-inflammatory treatments such as plants, aspirin and cortisone are affected by blocking the activity of pro-inflammatory prostaglandins. Generally anti-inflammatory prostaglandins will perform this blocking work. Why won’t it happen? The reason for this is that these prostaglandins are not present or are effective only in moderation, such that their production is completely dependent on nutritional factors.

Prostaglandins, whether pro- or anti-inflammatory, are produced by the body from fatty acids. The period required is the fact that these fatty acids must be supplied by the diet, as the body itself is unable to synthesize them. When the diet supplies sufficient amounts of omega-3, the body can easily take that type of anti-inflammatory prostaglandins. Produces and can control inflammation on its own.

The situation changes completely when omega-3 is not given to the body in sufficient quantity. The body can be prevented from producing anti-inflammatory prostaglandins because it is missing the elements that are indispensable for production. Therefore it would not be inappropriate to control inflammation. This state of omega-3 deficiency is very common today because most people are good sources of omega-3 who rarely or rarely eat food.

The decrease in omega-3 is also of greater concern that the production of pro-inflammatory prostaglandins depends on other essential fatty acids, which, by contrast, are abundant in modern diets, and consequently their production status is quite high. Is favorable. The disparity between different types of essential fatty acids in the diet emphasizes the current imbalance between anti-inflammatory and pro-inflammatory prostaglandins.

Importance of fatty acids

The fatty acids required for the production of pro-inflammatory prostaglandins are mainly linoleic acid and arachridonic acid, both omega-3 essential fatty acids. Linoleic acid is abundant in commonly consumed oils such as corn, sunflower, and peanuts. Archidonic acid is found in products containing animal fats: meat, cheese, eggs, butter, and so on.

A person who regularly eats meat and cheese — a large part of the population — is consequently supplying his body with a significant number of substances necessary to produce prostaglandin that causes inflammation. Due to their substantial presence in the body, it can react quite strongly against any aggression. Its defensive responses will be quick, strong and lasting, as it has everything it needs to protect itself.

People who are equipped in this way can easily cause inflammation that is severe — sometimes very severe — and is difficult to prevent. Deficiency of omega-3 and anti-inflammatory prostaglandins prevents the body from exerting any effective resistance in the inflammatory response to other prostaglandins.

Your body requires omega 3 fish oil to give it

It may seem surprising that nature provides some foods with omega-3. It may also provide the basis for the suspicion that nature is not generally correct and well-organized in the perceived form. However this is not the case. The foods that I have mentioned as the source of omega-3 have only the richest concentrations of those fatty acids.

Omega-3 can actually be found in many other foods, only in small quantities, although when these joints are added, enough quantities are available for the body’s needs if one is an omega despite all these food sources. -XXX is lacking, so it comes from the fact that these foods (oil rich seeds, vegetables, etc.) are deficient in modern diet, and today’s A balanced, pro-inflammatory diet greatly increases our need for omega-3

While the average per capita consumption of meat in 1900 was only 10 pounds or less per year, now the current consumption of meat in the United States is around one million pounds per year, compared to 200 pounds in France. Switzerland is more common but still high at 175 pounds per person.

In one aspect of anti-inflammatory therapy, the body is given omega-3, which it needs to make anti-inflammatory prostaglandin. This requires a healthy, balanced diet and omega-3 supplements.

Conclusions: Omega-3s are effective against chronic inflammation

Increasing the body supply of omega-3 may be effective primarily in the face of acute inflammation, as it takes the body some time to increase the production of stimulant prostaglandin. Once they are produced, however, they face head-on in the fight against their pro-inflammatory counterparts to soothe inflammation. So the inflammatory action of omega-3 is slower than in medicinal plants or pharmaceuticals such as aspirin and cortisone. These measures have already formed anti-inflammatory substances and as they enter the body, they go straight to work.

 

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