Phyllis B. was a longtime patient of mine whose medical problems were happily under control and who usually came in only for annual check-ups. As I’d just seen her last month, I expected today’s visit meant some new problem had emerged. “I’m here for Kirk,” she began. I’d only met her husband once, years earlier. […]
In the 1970s, epidemiologic studies discovered that Inuit (the indigenous people of the Arctic regions Canada, Alaska, and Greenland), whose diet was extremely rich in fish, had a much lower rate of heart disease than Americans and Europeans. Scientists attributed this to the omega-3 polyunsaturated fatty acids (PUFAs) in fish, which seemed to protect and […]
Omega-3 fatty acids are a form of polyunsaturated fats, one of four basic types of fat that the body derives from food. (Cholesterol, saturated fat, and monounsaturated fat are the others.) All polyunsaturated fats, including the omega-3s, are increasingly recognized as important to human health.
Eating too many foods rich in saturated fats has been associated with the development of degenerative diseases, including heart disease and even cancer. Polyunsaturated fatty acids, however, are actually good for you. Omega-3s (found primarily in cold-water fish) fall into this category, along with omega-6s, another type of polyunsaturated fatty acids found in grains, most plant-based oils, poultry, and eggs. (For more information, see our WholeHealth Chicago entry on Omega-6 Fatty Acids.)