Omega-3 Oils

The American Journal of Clinical Nutrition published more promising reports on the positive effects of omega-3s. In addition to known protection from cancer, macular degeneration and diabetes, new research showed that consuming 11 ounces of fish's polyunsaturated fats on a weekly basis cut irregular heartbeat conditions by 29 percent.

Surprisingly though, Americans only eat three ounces of fish per week, even though the American Heart Association recommends at least eight ounces in that period.

Elisa Zied, R.D. a regular contributor for MSNBC reported that “[f]ish and shellfish contain eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the two most potent forms of omega-3 fats. EPA and DHA support critical functions in the brain, blood vessels and immune system. EPA produces compounds that are involved in cell division and growth, blood clotting, muscle activity, and digestion. DHA is critical for brain development and function.”

Krill oil, as reported on AltMD, is the latest omega-3 fatty acid delivering some very beneficial boons, including quicker absorption by the body.