What is an omega-3 fatty acid?
Fatty acids are essential in maintaining cell membrane function in animal cells, facilitating nerve function and energy production. Omega-3 fatty acids are a type of polyunsaturated fat, different than saturated fats (beef, dairy) or monounsaturated fats (olive and canola oils). The more saturation a fat has, the more solid it is at room temperature. Think butter (saturated) versus vegetable oil (not so saturated). Cold water fish (salmon, cod, mackerel, sardines, herring and tuna) need to have a high level of omega-3 polyunsaturated fats in their cell membranes to maintain smooth function at cold temperatures. A fish with the flexibility of a cold stick of butter really wouldn’t swim like a fish. All the warm blooded animals that humans eat have saturated fats in their flesh. Flax seed is the commonly used plant source of omega-3 fatty acids, but walnuts, green leafy vegetables, soybeans, algae and hemp seeds are also good sources. Why are omega-3 fatty acids important for humans?
