Are All the Good Food Sources Containing DHA Dwindling?
DHA food sources are dwindling according to a recent study conducted in the United Kingdom. At one time, poultry and eggs provided some. They contained mostly alpha-linolenic acid, but if greens were included in the poultry’s diet, there was some DHA present, too. Researchers in the UK recently tested samples from supermarkets and farm shops for four years to get an accurate assessment of the nutritional content. They found that most of the calories were from fat, not protein and that most of the fat was omega-6, rather than omega-3 fatty acids. The ratio they saw was an average of 9:1. A ratio below 4:1 is recommended. Omega-6s contribute to inflammation in the body, while omega-3 modulates it. It surprises some people to learn that inflammation plays a role in so many life threatening diseases. Most people think of it as the cause of pain in conditions, such as arthritis. It has only been within the last couple of decades that researchers became aware of the role that inflammation pl
