OMEGA OILS contain a range of essential fatty acids (EFA’s) – vital oils which the body requires but cannot manufacture itself. Hence, they need to be supplied as part of the diet, and are frequently deficient in these days of fast food and ready meals. Not many individuals manage to eat plentiful supplies of nuts, seeds, oily fish and dark green vegetables, and this is particularly true of those for whom EFA’s are most important – children, the elderly and women who are of reproductive age, pregnant or breast feeding. EFAs are also important for health of circulation, joints, nerves and brain, digestion, hormones, skin and anti-inflammatory defence. As in so many other areas, a balance between the Omega 3 and 6 oils is very important. The western diet is generally overloaded with Omega 6 EFA’s from vegetable oils, so more people are likely to need to increase their intake of Omega 3 EFA’s from fish and seed oils. Whilst it would be ideal to obtain all our EFA’s from a perfect diet, in many instances supplementation is a more viable option, particularly if high levels are required for therapeutic dosage.
For further information see Omega Oil Article.
- EFA’s are delicate and can become oxidised, or rancid, very easily, rendering them toxic rather than health-giving. Avoid storing them exposed to heat or light and keep containers tightly closed. Rancidity can also occur inside the body if insufficient protective antioxidants are available. Take an antioxidant complex if you are taking regular supplements of any of the omega oils.
- Consult your healthcare practitioner if you intend to take more than 3000 mg of omega oils daily, as larger doses should only be taken under supervision.