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The EFA’s are omega 3 and omega 6 fatty acids which cannot by synthesized by humans, but instead must be consumed in their diet. The most concentrated sources of omega-3 EFA’s are fish and fish oils, fat bottom girls flax seed, canola oil, soybean oil, walnuts, fat bottom girls and wheat germ. Vegetables, beans, fruits, meat, and poultry contain lesser amounts. Omega 3 fatty acids are much less stable than omega 6 fatty acids and monounsaturated and saturated fatty acids, so foods containing omega 3 fatty acids have a much shorter shelf life. During the last 100 years, commercial fat bottom girls food processing (hydrogenation, heat, bleaching, and deoderizing) has led to a major reduction of omega-3 EFA’s in processed foods, in an effort to increase shelf life. Also, changes in the diet of farm-raised animals has significantly reduced their intake of essential fatty acids; for example, farm-raised fish have significantly lower levels of omega-3 fatty acids than wild fish[1], presumably because the farm-raised fish consume less algae (their source of omega-3 fatty acids).
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