Omega 3 Omega 6 and Omega 9 Essential Fatty Acids.
Really Essential To Your Health !!!
AIM AIMega ®
Essential Fatty acids
Essential Fatty acids (EFA's) are fats that humans cannot manufacture or synthesize. We must obtain them from our diet.
Like vitamins and minerals they are essential to the body's function.
EFA's provide the body with what it needs to manufacture cell membranes.
inadequacy of essential fatty acids is one of the most widespread nutritional deficiencies
among modern humans.
This represents a serious potential health risk for children, in particular, since fatty acids are so crucial for proper growth and development.
1. Clinical controlled studies show that essential fatty acid levels are significantly lower in hyperactive children.
2. The British Organization Hyperactive Children's Support group conducted a detailed survey of hyperactive children and their families and concluded that "many of these children have a deficiency of essential fatty acids."
3. This deficiency had a greater impact on male children, because their requirements for essential fatty acids are, in general, much higher.
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The membrane protects the cell and functions as a "gate keeper" - it allows certain
substances into the cell while turning away others. If a membrane is damaged, the cell may
not get optimum nutrition, nor be able to expel harmful waste products efficiently.
Continual and cumulative damage to the cell membranes erodes cell health and accelerates ageing. Of course cells do repair or replace membranes, but to do this they need EFA's.
The primary function of EFA's is the production of prostaglandins, hormone-like substances that regulate many of the body functions, including:
- heart rate
- blood pressure
- blood clotting
- and conception
Prostaglandins also play a role in immune function, because of the way in which they regulate inflammation, which is a major characteristic of many immune disorders. Prostaglandins both encourage the body to fight infection and prevent the inflammatory response from getting out of control.
EFA's are used to manufacture protaglandins. Without a number of EFA's and, the resulting protaglandins, the body's immune response will not be efficient.
A growing body of animal and human studies identify the importance of fatty acids in neural development and maturation of sensory systems, particularly in early life. Indeed, research shows that it is critical for the foetus to receive an adequate supply of EFA's, which can only come from the mothers intake of EFA's
From birth through 24 months, Mother's breast milk is God's plan for nourishing infants and is always preferred. It should be the primary source of nourishment for the child for at least 18 to 24 months. Human breast milk contains all the nutrients a baby needs including vitamins, minerals, amino acids, hormones, enzymes, essential fatty acids, carbohydrates and immune system factors. During this critical stage in the developement of the foetus, especially the brain, if the mother is on the typical western diet with the high Omega 6 and low Omega 3 essential oils, what chance has the child got of optimal developement?
According to a special supplement of The American Journal of Clinical Nutrition (Jan 2000, Vol. 71,:IS), "The combined results from epidemiological, animal, and clinical studies in these lipids (EFA's and unsaturated fatty acids), suggest that we may be dealing with a new class of micronutrients. The brain and nerve development of growing fetuses and newborns depend critically on the presence of Arachidonic and Docosahexanoic Acids, and highly saturated fatty acids may be a factor in the development and the severity of some degenerative disorders, ie., cardiovascular disease and conditions with immuno- inflammatory component, and the brain function disturbances, and some forms of cancer".
Excuse the long page but this information is important!
Omega 3 and Omega 6 Fatty Acids
There are two families of EFA's the omega 3 and the omega 6.
Omega 3 fatty acids are made from Alpha Linolenic Acid, and the omega 6 fatty acids are made from Linoleic Acid.
Consuming both Linolenic and Linoliec Fatty acids allows the body to make all the essential fats it needs. Both of these - Linolenic Acid and Linoleic Acid - are used by the body to manufacture other EFA's. The body uses linolenic Acid to produce both Dososahexaenoic Acid (DHA), and Eicosapentaenoic Acid (EPA), and uses Linoleic Acid to produce Arachidonic Acid (AA) and Gamma Linoleic Acid (GLA).
Omega 3 and omega 6 fatty acids affect growth, vitality and mental state, and they are involved in converting food substances into usable energy and then transporting that energy throughout our bodies.
They favourably affect atherosclerosis, coronary heart disease, inflammatory disease, and perhaps even behavioral disorders.
In a study published in the American Journal of Clinical Nutrition (71:1) Suppl, 327s - 30S), children with lower compositions of total omega 3 fatty acids had significantly more behavioral problems, temper tantrums, and learning, health and sleep problems than did those with high proportions of omega 3 fatty acids.
Omega 3 deficiencies are associated the neurological impairments, such as:
- decreased memory and mental abilities
- tingling sensation of the nerves
- poor vision
- increased tendency to form blood clots
- diminished immune function
- increased triglycerides and cholesterol
- impaired membrane function
- growth retardation particularly in infants, children and pregnant women.
- Omega 6 deficiencies are associated with scaly skin
- seborrheic dermatitis
- and hair loss
- Deficiencies can also lead to liver damage
- kidney damage
- slow healing of internal injuries
- sterility in men
- and negative effects on the circulatory system
- Circulatory problems can include elevated blood triglycerides and cholesterol
- increased blood pressure
- impaired membrane function
- hardening of the arteries
- artery obstruction
- and incorporation of cholesterol and fat in arterial walls
- In children, omega 6 deficiency can result in stunted growth.
Flaxseed oil is the world's richest source of omega 3 fatty acids, containing more than double the amount of omega 3 found in an equal quantity of fish oils. Flaxseed oil also contains omega 6 fatty acids.
The omega 3 fatty acids in flaxseed oil are not identical to those found in fish oil. Flaxseed oil contains Alpha Linolenic Acid (ALA), while fish contains Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). The body is able to convert ALA into EPA and DHA.
Although DHA and EPA have been studied in greater detail than ALA, research is beginning to show that ALA is important to health.
The American Heart Association (AHA) has released a scientific statement and dietary guidelines for healthcare professionals in which it notes the beneficial effects of adding Linolenic Acid to an individual's diet.
The AHA publication states that "There is some evidence from epidemiological studies that omega 3 fatty acids, Alpha-Linolenic acid, reduces risk of myocardial infarction and fatal ischaemic heart disease in women.
Several randomized controlled trials recently have demonstrated beneficial effects of both Alpha-Linolenic Acid and marine omega 3 fatty acids on both coronary morbidity and mortality in patients with coronary disease. Because of the beneficial effects of omega three fatty acids on risk of coronary artery disease as well as other diseases such as inflammatory diseases, the current intake, which is generally low, should be increased. Food sources of omega 3 fatty acids include fish, especially fatty fish such as salmon, as well as plant sources such as flaxseed and flaxseed oil, soybean oil, and nuts."
This is borne out of a study published in the American Journal of Clinical Nutrition (Vol. 69, No 5, 890-897, May 1999) that found that, after adjustment for age, standard coronary risk factors, and dietary intake of Linoleic Acid and other nutrients, a higher intake of Linolenic Acid was associated with a lower risk of fatal ischemic heart disease (IHD) in women. The study concludes that "This study supports the hypothesis that a higher intake of Alpha-Linolenic Acid is protective against fatal IHD." There has also been at least one study looking at ALA and it's relation to breast cancer. In this study, it was found that women with high levels of Alpha-Linolenic Acid in their adipose breast tissue have a 60 percent lower risk of breast cancer than women with low levels of the nutrient. (Eur J Cancer 2000; 36:335-340.
Omega 9 Fatty Acid
Omega 9 fatty acid, or Oleic acid, may sometimes be mistaken as an EFA, but it is not because humans can produce a limited amount. Oleic Acid is the primary Mono-unsaturated fatty acid (MUFA) found in olive oil.
Oleic acid is associated with reduces atherosclerosis (hardening of the arteries), reduced insulin resistance and, thus, improved glucose (blood sugar) maintenance, improved immune system function, and for possible protective effects from some cancers. Numerous studies point to a modest beneficial effect of olive oil consumption on breast cancer risk.
Olive oil is an excellent source of Oleic acid. Olive oil plays a major role in the Mediterranean diet - a diet high in fruits, vegetables, legumes, and whole grains, and which includes fish, nuts and low-fat dairy products - which is linked to lower rates of cardiovascular disease and some types of cancer.
The link between reduced incidences of cardiovascular disease and olive oil centers around its ability to lower cholesterol levels. High cholesterol levels are a risk factor for cardiovascular disease.
Another risk factor of cardiovascular disease, high blood pressure, may also be positively affected by olive oil. One study (Arch Intern Med, 2000 00, 160:6, 837-42) compared the antihypertensive effects of monounsaturated (MUFA) (extra virgin olive oil) and polyunsaturated fatty acids (PUFA) (sunflower oil). The authors state in their abstract " A slight reduction in saturated fat intake, along with the use of extra virgin olive oil, markedly lowers daily antihypertensive dosage requirement, possibly through enhanced nitric oxide levels stimulated bypolyphenols."
There are a few reasons why Americans are deficient in omega — 3 EFA
It's because of major changes that have occurred during the 20th century.
The introduction of hydrogenation, which turns liquid vegetable oil into solid margarine or cooking fats and improves the shelf life and flavor of products, has had a significant negative impact. The trans fatty acids formed by hydrogenation have not only been implicated in an increased risk of cardiovascular disease, diabetes and possibly cancer.
Babies need DHA for brain and visual development. It's absolutely critical. That's why it's an essential element of mother's milk. Nature does know best. But, to make matters worse there has been a dramatic decline in the numbers of mothers breast - feeding their babies. Some 38 percent of American mothers never even try breast - feeding. And only 25 percent nurse their babies for at least a year in spite of strong recommendations from the American Academy of Pediatrics and the American Dietetic Association that they should do so. It's one of the lowest rates in the world.
The double whammy
So, even the best intentioned of mothers dutifully breast - feeding for a year are
still probably not providing their babies with enough DHA because of their own eating habits -
they're eating the foods containing trans fatty acids and not eating the foods containing OMEGA
Of greatest significance: some individuals are not able to convert shorter - chain essential fatty acids into the LCPs. For them, the result may well be a breakdown in signals between brain cells and the development of learning disorders such as ADHD, Dyslexia and Dyspraxia.
AIM AIMega ®
AIMega provides you with a healthy ratio of omega 9, 6, and 3 fatty acids through a combination of flaxseed oil and olive oil.
The flaxseed is grown under special conditions to guarantee a quality product. They are organically grown above the 53rd parallel in Canada, and the growing soil must have a 65 percent calcium and 15 percent magnesium ratio. Humus content must be at least 3 percent. These basic levels give the assurance that all the soil's nutrients are in an available form for plant uptake and eventual seed uptake.
Antioxidants are found in both flaxseed oil and olive oil to protect the product from oxidation. Each 3-teaspoon serving contains 7.5g of Alpha-Linoleic Acid, 1.5g of Linoleic Acid, and 4.5g of Oleic Acid.
Benefits and Features
Helps maintain health cholesterol levels.
Helps maintain cell health.
Helps maintain healthy skin.
Combination of flaxseed oil and olive oil.
Flaxseed organically grown in Canada above the 53rd parallel.
Special packaging is light resistant and will not leach fluorides.
1. The intake of omega 3 (an EFA) has decreased by 80 % over the last 100 years.
2. The intake of omega 6 (an EFA has increased dramatically over the last 100 years.
3. An omega three (an EFA) deficiency contributes to many modern day illnesses.
4. By supplementing your diet with foods rich in omega 3 (an EFA), the risk is reduced and may even alleviate existing health problems.
A critical finding is that the body functions best when the diet contains a balance ratio
Of EFA's, yet the typical western diet contains approximately 20 to 25 times more omega 6 fatty acids than omega 3's. This imbalance and/or lack is now being linked with a long list of serious conditions:
- Heart Attack
- Insulin Resistance
- Postpartum Depression
- Alzheimer's Disease
AIMega's unique blend of cold pressed flaxseed oil and extra virgin olive oil was developed with this imbalance in mind, supplementing the body on a daily basis with the necessary EFA's for optimal health.
Further, the blend has been made to supplement shortages in the average persons diet.
The addition of olive oil has further enhanced the blends bringing together significant components with strong antioxidant and other biological properties. Scientists claim that the consumption of high mono-unsaturated fatty acids (Oleic acid - omega 9) - the principal component of extra virgin olive oil helps guard against the detrimental effects of aging on the brain, low rates of coronary heart disease, reduced arteriosclerosis (hardening of the arteries), between the LDL and HDL reduced insulin resistance and thus improved glucose (blood sugar) maintenance, improved immune system function and for possible protective effects from some cancers.
Numerous studies point to the beneficial effect of olive oil consumption on the risk of breast cancer. The MUFA's supplied by both oils, however, largely by the olive oil, together with all the antioxidants present, are to be recommended as a substitute for saturated fat, with clear benefits as illustrated by the new consensus Mediterranean diet.
The high content of Alpha Linolenic Acid (omega 3) in flaxseed oil will restore the ratio of omega 3 (n-3) to omega 6 (n-6) in the body lipids, as omega 6 (n-6) fatty acids are more readily available in the western diet. This allows the correct ratios of Prostaglandins to be maintained by cells, which too adds to optimal cell function.
Omega 3 and Omega 6 Fatty Acids
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