Wild Salmon

In recent years we have learned that we get four basic types of fat from food:

aec saturated fat
aec oils without trans fats (partially hydrogenated)
aec monounsaturated fat
aec polyunsaturated fatty acids.

Saturated fats are mainly found in red meat, whole dairy products, and some tropical oils is well-established negative effects on health, increase your risk of diabetes, coronary heart disease, stroke, some cancers and obesity.

One researcher, writing in the Journal of the American Dietetic Association, found that "reducing dietary saturated fatty acids can prevent thousands of cases of coronary heart disease and save billions of dollars in associated costs. "There is little that is positive on saturated fats and should not represent more than 7 percent of calories in fat per day.

Trans fat on food labels as "partially hydrogenated vegetable oil" are as bad, probably worse than saturated fats. Trans fats have been created by chemists who seek a fat stores better than animal fats. They tried to extend the shelf life of foods.

Remember that I told you earlier that there are good fats. Good Family fats are monounsaturated fats-the type found in olive and canola oils. These fats not only protect your cardiovascular system, they also reduce the risk of insulin resistance, a physiological condition that can lead to diabetes and possibly cancer.

Finally, we come to polyunsaturated fatty acids. Omega-6 / linoleic or LA, fat and omega-3 (alpha linolenic acid, or ALA, fat) are called essential polyunsaturated fatty acids (EFAs). Our body can not manufacture these fats and therefore we must rely on dietary intake to prevent deficiency of these essential elements (life) of fat. Omega-6 fatty acids are abundantly present in the typical Western diet. They are present in corn, safflower, cottonseed and sunflower oils. Virtually no one in North America is deficient in these fatty acids omnipresent. If you look at almost all packaged foods, you'll see one of these oils as an ingredient.

William S. Harris, writing in the American Journal of Clinical Nutrition, said: "In terms of its potential impact on health in the Western world, the Omega 3 levels could one day be considered one of the largest in history Modern nutrition science. "Dr. Evan Cameron of the Linus Pauling Institute, said:" This epidemic of heart disease and cancer may result from a lack of fish oil so huge that we do not recognize it. " The bottom line: This is not only acceptable to include omega-3 fats in your diet, it is imperative to do if you want to restore a critical balance of your body that is most likely disordered.

A solution to this problem: Salmon, wild salmon in particular. Salmon is one of the richest most delicious, readily available sources of marine omega-3 fatty acids at our disposal. By including wild salmon in your diet two to four times a week, you should get the best protection against a multitude of diseases that have been associated with a low intake of these essential fatty acids.

The key to AGE, as with so many health problems is balance. Your body can not function optimally without a balanced ratio of EFAs. The optimal balance between the essential fatty acids is a balance of omega-6 and omega-3 which is between 1-1 and 4-1. Unfortunately, the typical Western diet contains 14-25 times more omega-6 fatty acids than omega-3. This imbalance causes a myriad of biochemical events that affect our health. For example, too much omega-6 (oil dominates our typical diet) promotion of inflammation, which increases the risk of blood clots and narrowing of blood vessels.

We also know that w..