The Scoop on Omega-3 Fatty Acids

Omega-3 fatty acids are known as inflammation-fighting and brain-boosting fats. They are essential - meaning that the body cannot produce them independently. Instead, they must be obtained through food. The most bioavailable omega-3 is in the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) forms, derived from animal sources. Alpha-linolenic acid (ALA) is derived from plant sources and is a precursor to EPA and DHA, meaning it converts to the more bioavailable forms but in a far lesser concentration.  

Some of the best animal sources include: 

-Cold water, fatty fish (salmon, herring, cod, lake trout, anchovies, sardines, and mackerel)

-Grass-fed beef or bison

-Organic eggs fortified with omega-3’s

Plant sources include:

-Ground Flaxseeds & flaxseed oil

-Chia seeds

-Walnuts

-Soybean oil, Tofu, Edamame 

Consuming a diet rich in the foods above is a sure way to obtain adequate omega-3. For individuals who don’t care for fish or need additional support due to inflammatory conditions, supplementation is available to increase those crucial omega-3 fatty acids.