LONDON, England (February 2, 2009) – Fatty fish (salmon, sardines, mackerel, etc.) contain large quantities of omega-3 fatty acids, fats more and more recognized for their positive effects on general health.
However, particular attention should be paid to the way we prepare these fish to preserve their beneficial properties.
Short-chain omega-3 fatty acids: healthy fats from the sea. Omega-3 fatty acids are essential fats that our bodies are incapable of producing and that must therefore come from our diet. Unlike other types of fats that are commonly found in our foods, there are fewer food sources of omega-3 fatty acids and it is important to know them well to ensure we have an adequate intake of these important fats:
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