Oil has received a terrible reputation as a food type that should be avoided, but many studies now show that this generalization is misplaced and that some oils are actually good.
Not only that, but one group in particular has the ability to not only undo the damage of unhealthy oils and fats, but also to super-charge antioxidant benefits of everyday foods.
And what’s amazing is the dramatic drop in risk of heart attack and stroke for people who consume this super star oil.
In fact, it can lower your risk of stroke and heart attack almost 20%.
Just how much positive hype for Omega-3 fatty acids is justified? Omega-3s, as contained in fish, olive oil, and other sources, have received an enormous amount of publicity labelling it as heart healthy, mostly by the supplement industry.
A team of American researchers decided to find out if it’s well-placed praise, publishing research in a recent edition of the Mayo Clinic Proceedings.
They conducted a meta-analysis of randomized controlled trials and prospective cohort studies, concluding the majority of both kinds of studies were optimistic about the health properties of Omega-3 oils.
They examined the studies to find out what effect Omega-3 had on coronary heart disease (CHD), including heart attack, sudden cardiac death, coronary death (which includes stroke), and angina.
The scientists concluded Omega-3 oils:
1) Cut CHD risk by 18% overall. Even drugs can’t claim that, and there are no side effects with Omega-3 oil.
2) Lowered CHD risk in people with high triglycerides (fats) in their blood by 16% and in people with high LDL (bad) cholesterol by 14%.
3) Are especially useful for people who are already at a high risk of developing CHD, like those who have been eating high cholesterol/high unhealthy fat diets for years and want to move to a healthy diet now.
Omega-3 is an essential fatty acid, meaning that you have to consume it in your diet as your body is not capable of manufacturing it from other substances.
Fish is a common and easy-to-find source of Omega-3 fatty acid. Fish with the highest levels are salmon, tuna, herring, mackerel, lake trout, sardines, sturgeon, anchovies, striped bass, bluefish, and halibut.
Three portions of these fish per week will give you enough omega-3 to reap the rewards.
Omega-3 might be easy to find, but there’s more to dropping cholesterol than eating more fish. Here is how I got my cholesterol under control and cleared out my 93% clogged arteries – just by cutting out one ingredient…