Omega-3 is an essential fatty acid that is deficient in the diets of many Americans. In the late 1970s, scientists learned that the native Inuits in Greenland, who consumed a diet very high in omega-3 fatty acids, had surprisingly low rates of heart attacks. Since that time, more than 4,500 studies have been conducted in an attempt to understand the beneficial roles that the omega-3 fatty acids play in human metabolism and health. Structurally, omega-3 contains 3 double bonds, which makes it a polyunsaturated fatty acid. This also makes omega-3 very susceptible to becoming rancid. Food processors remove it from food products in order to lengthen shelf life. Marine plants such as plankton are the primary source of omega-3 fatty acids in the food chain. Fish and other aquatic animals that feed on plankton incorporate the omega-3 fatty acids into their tissues. The richest land source of omega-3 is the oil that is commercially expelled from flaxseeds.
Body weight is one of the most basic issues of human life. Self-esteem, acceptance among peers-- and perhaps lifelong success or failure