Tag Archives: Omega

Fish oil may protect against diseases like Parkinson’s

Posted on 23 April, 2009 by | Leave a comment

Parkinson’s disease is a neurodegenerative disorder first described by James Parkinson in 1817 as ‘paralysis agitans’ (shaking palsy). Dr Nicholas Bazan and colleagues from Louisiana State University Health Sciences Center recently presented new research findings to the American Society for Nutrition at the annual meeting for Experimental Biology 2009. These findings demonstrate that omega-3 fatty acids in the diet may help prevent the misfolding of a protein resulting from a gene mutation, which is a characteristic of neurodegenerative diseases like Parkinson’s and Huntington’s.

Dr Bazan and colleagues developed a cell model with an Ataxin-1 gene mutation, caused by an abnormally high number of base repeats (cytosine, adenine and guanine), which induces the production of misfolded proteins. Consequently, these proteins acquire toxic gains-of-function and become averse to degradation by the ubiquitin-proteasome system (UPS) which serves to dispose of aberrant proteins. One resultant disorder of this Ataxin-1 mutation is Spinocerebellar Ataxia (SCA) characterised by lack of muscle coordination, speech impairment, deformity of the spine, irregularity of movement along with other developing symptoms.

The research led by Dr Bazan, who is the Director of the Neuroscience Center of Excellence found that docosahexaenoic acid (DHA), an essential omega-3 fatty acid, protects the cells from the Ataxin-1 mutation defect. DHA is obtained from the diet is derived mainly from marine alage and fish oils. It is known to be the most abundant omega-3 fatty acid found in the membrane phospholipids of neurons. Functionally, free DHA produces neuroprotection D1 (NDP1) which limits oxidative-stress induced cell death. NDP1 is an effective anti-inflammatory signalling molecule with neuroprotective value in several neurodegenerative diseases. DHA is required to maintain membrane integrity and subsequently NDP1 protects cells from apoptosis.

Therapeutically, this research by Dr Bazan and colleagues provides proof of principle that NDP1 can be utilised to target neurodegenerative diseases. Dr Bazan is quoted as saying that the results of his study should provide the basis of new therapeutic approaches to manipulate retinal pigment epithelial cells to be used as a source of NDP1 to treat patients with disorders characterised by this mutation like Parkinson’s, Retinis Pigmentosa and some forms of Alzheimer’s Disease.

Article submitted thanks to Reading Scientific Services Ltd     Read More

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Posted in Alzheimer's, Complementary Health, Omega-3, Uncategorized

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Truth about Organic Milk

Posted on 28 January, 2009 by | Leave a comment

New research from Denmark has substantiated what organic farmers have been asserting for years – that organic milk has higher levels of nutrients, antioxidants and vitamins that conventional milk.

Full-fat organic milk contains at least 64% more omega 3 essential fatty acids than non-organic full-fat milk. Much of the UK population is deficient in these fatty acids, important in maintaining heart health and supple joints. Organic farmers are encouraged to use native breeds of cow, rarely capable of yielding as much milk as modern dairy breeds. To qualify as organic, milk has to come from cows fed on at least 60% home-grown grass or forage.

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Flaxseed – the benefits

Posted on 5 November, 2008 by | Leave a comment

Flaxseed has hit the newspapers, TV and Hollywood. It is credited with improving hair, skin and nail quality, aiding weight loss and preventing conditions such as arthritis, high cholesterol and high blood pressure. With such claims as these in the media one might expect to pay exorbitant prices, but that’s not the case!!

Other items of interest

The Healing Power of Flax

Dr Herb Joiner is a Naturopath and the world’s leading expert on Flaxseed. The fifty year-old from Seattle has been studying the seed for the past thirty-three years and has recently written a book on the subject called “The Healing Power of Flax.” Dr Herb teaches at the University of Boston where his specialist areas are nutrition and Western herbal medicine. He has lectured here in the UK on the benefits of Omega 3s.

Omega 3

Omega 3s are the essential fatty acids found in fish oils. However, the richest source of Omega 3s is the flax plant, and in particular flaxseed oil. We are told to eat oily fish three times a week, but most people don’t meet this quota and therefore need to get Omega 3 from other sources.

What is Flaxseed?

Flaxseed is claimed to benefit every molecule in the body! It improves the quality of hair, nails, and skin, as well as helping to regulate bodyweight, lower cholesterol and blood pressure and prevent arthritis and cancers.

The flax plant, an ancient crop, yields the fibre from which linen is woven, as well as seeds (linseed or flaxseed) and oil. The oil, also called linseed oil, has many industrial uses – it is an important ingredient in paints, varnishes and linoleum for example.

Like olive, canola, and most other plant oils, flax seed oil is highly unsaturated and heart-healthy. Lignans and other flax seed components may also have antioxidant properties, which means they may reduce the activity of cell-damaging free radicals.

How can I take Flaxseed?

Flaxseed or Linseed has a pleasant, nutty flavour and can be sprinkled on cereals, yoghurts and smoothies. Alternatively, it can be taken as a supplement in capsule or as flaxseed oil. It can be used in cooking and has a much richer flavour than other cooking oils.

Flax tips

  • Grind the seeds or else chew them very well to get the most benefit – whole seeds simply pass through the body. Grinding the seeds just before using them best preserves flavour and nutrition, but pre-ground seeds are more convenient.
  • Keep them refrigerated
  • There are no nutritional differences between brown and yellow seeds
  • Combine flaxseed flour with wheat flour for breads and pancakes
  • The oil can degenerate quickly; keep refrigerated or in a dark place. It usually comes in dark bottles to extend its shelf life
  • Flaxseed oil cannot be used for frying or sauteing.
  • Pregnant or lactating women should not eat lots of flax

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Fish 4 Ever

Posted on 5 November, 2008 by | Leave a comment

Fish 4 Health

A healthy catch

Tinned fish is a healthy source of protein with all essential amino acids. It is easily digestible through its slight concentration of connective tissue. Oily fish are rich in Omega 3 – fatty acids – with a high concentration of vitamins E, B1, B2, B12, A, D and niacin as well as being a good source for many important minerals, such as phosphor, flouride, calcium, potassium and magnesium.

The use of organic cold pressed oils is very important not just from the environmental point of view but also for health reasons. Cold Pressed oils retain the goodness of the oil, sunflower oil is rich in linoleic acid and Vitamin E and olive oil is rich in mono-unsaturated fats and helps regulate cholesterol levels. Industrial oils are chemically treated and heated to high temperatures, converting good fats to harmful trans-fats.

Fish 4 Quality

A quality catch

Open a tin of Fish 4 Ever and you will immediately notice a difference. The fish is dense and whole, not mashed up or flaked. This is because we only pack the fillet of the fish, the best and most expensive part. Also our fish goes through minimal processing. The fish is never frozen etiher on the boat or on land. It is packed fresh, straight from the catch, filleted by hand, tinned and then cooked in the tin for preservation. This keeps the whole of the natural flavour, effectively the fish cooks in its own water and oil with, in most cases, the addition of organic oil, and in other cases prepared recipes or sauces made from organic ingredients. Anchovies are cleaned, salted in cans and cured over 8 months, they are then trimmed, filleted, packed in jars by hand and kept in a deliciously fruity local organic olive oil.

Sustainability Criteria

Fish 4 Ever is the first range of tinned fish in the UK to promote explicit sustainability criteria, linking sustainable practices on land (by using organic land ingredients) wtih sustainable practises at sea. We also believe that fishing communities have a right to fish their own fish and that providing a market for sustainable fishing we can do a little bit to promote a sensible exploitaion of the marine environment. That’s why we do not support any form of factory boats. Our range includes both white (albacore) and yellowfin tuna (in brine or oil), mackerel, sardines, herring and anchovies.

Seven Sustainability Points

1. None of our tinned fish species are endangered.

2. Fishing is seasonal – no fishing occurs in the breeding season. There is no fishing of under-sized fish.

3. Our fishing is socially responsible; supporting local fishing communities and smaller boats.

4. No dragnets or long lines are used. These can be up to 100km long and will kill dolphins, whales, sharks, turtles and sea birds.

Other items of interest

5. There is no damage to the ocean floor, for example; no deep sea trawling or bottom-trawling and no damage to the marine environment.

6. There is no bycatch. Thanks to responsible fishing methods and equipment we avoid the catch of sea mammals and albatross. Our tuna fishing is managed by the Earth Island Institute.

7. No major industrial boats or factory boats are used.

We are proud to sponsor the Marine Connection, a charity dedicated to the protection of marine mammals, dolphins, whales and the world’s oceans.

Liz Barton © Organico

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Posted in General Food

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Fantastic Fats

Posted on 5 November, 2008 by | Leave a comment

Not all fats are bad for you. It is essential your body gets the right types of fats in correct proportions for optimal health.

Why are they important?

The essential fatty acids are vital for the growth of the brain and nervous system and needed by every cell in the body. They are important for a strong immune system, healthy cardiovascular system, skin, hair, hormone function and can even aid weight management. They cannot be manufactured by the body so must be obtained from our diet.

Options available

There are two types of essential fatty acids. Omega 3 fats (alpha-linolenic acid), which are converted to active compounds called EPA (eicosapentaenoic acid) and DMA (docosahexaenoic acid) and omega 6 (linoleic acid), converted into GLA (gamma linolenic acid) and AA (arachidonic acid). Today the average diet is deficient in omega 3 and high in processed and refined foods containing poor sources of omega 6 fats. Omega 3 is found in many green leafy vegetables, seeds and grains as well as oily fish like mackerel, sardines, salmon and herring. Oily fish are one of the best sources but vegetarians and vegans can use flaxseeds and hemp seed. Omega 6 is found in vegetables, fruits, nuts, grains and seeds.

Try to increase your dietary intake of these essential fats by including a greater variety of nuts and seeds and eating oily fish 2-3 times a week. Add flaxseeds or hemp seeds to recipes or use them as oils in dressings, dips, and smoothies. Eating flaxseeds milled or whole has additional benefits of increasing your fibre intake but remember to drink extra water.

Vegetarians, vegans, people on low fat diets or those with bowel disorders may wish to top up their levels with a high quality supplement. These are available as capsules or in liquid form. Take with food or add to drinks and dressings.

Other items of interest

Monounsaturated fats are another healthy addition to our diet (also known as omega 9). Good sources include many nut oils, olive oil, rapeseed oil and avocados. Rapeseed and olive oil are heat stable making them a good choice for cooking.

Christine Bailey © Naturally Good Health in connection with Natural Health Week

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Essential Fatty Acids, Omega-3 and Omega-6 are ESSENTIAL for good health

Posted on 5 November, 2008 by | Leave a comment

Omega-3 and Omega-6 are polyunsaturated fatty acids. Otherwise known as Alpha-linolenic acid (ALA), Conjucated Linolelic acid (CLA) EPA and DHA

Other items of interest

Both Omega-3 and omega-6 are essential for good health and normal growth. Since they cannot be manufactured by the human body, they must be supplied in the diet. For this reason, they are often referred to as ‘essential fatty acids’ (EFAs).

Oily fish and fish oil supplements are the richest and most readily available sources of these essential fatty acids. Other excellent sources of omega-3 alpha-linolenic acid include flaxseed (linseed) oil, rapeseed (canola) oil, walnuts and walnut oil, grass-reared meat, and dark green leafy vegetables.

Like all fats, Essential Fatty Acids provide energy. Their calorific value is similar to other fats and oils but, unlike saturated fats, they have important health roles. In fact, as their name suggest, they are essential and must be eaten regularly as the body has limited storage of them. Both omega-6 and omega-3 – are components of nerve cells and cellular membranes. They are converted by the body into eicosanoids, leukotrienes and prostaglandins – all of which are needed on a second-by-second basis by most tissue activities in the body.

EFAs are involved in normal physiology, including:

  • regulating pressure in the eye, joints, and blood vessels, and mediating immune response
  • regulating bodily secretions and their viscosity
  • dilating or constricting blood vessels
  • regulating collateral circulation
  • directing endocrine hormones to their target cells
  • regulating smooth muscles and autonomic reflexes
  • being primary constituents of cell membranes
  • regulating the rate of cell division
  • maintaining the fluidity and rigidity of cellular membranes
  • regulating the inflow and outflow of substances to and from cells
  • transporting oxygen from red blood cells to the tissues
  • maintaining proper kidney function and fluid balance
  • keeping saturated fats mobile in the blood stream
  • preventing blood cells from clumping together (blood clots that can be a cause of heart attack and stroke)
  • mediating the release of inflammatory substances from cells that may trigger allergic conditions
  • regulating nerve transmission and communication If the diet is deficient in either omega-6 or omega-3 long-term degenerative illnesses will result. However, because the end product (eg prostaglandin, leukotriene) of EFA metabolism differ slightly but significantly from omega-6 to omega-3, they must be present in balance for optimum health.

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Posted in Heart and Blood

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Pure Fish Oils – Help to maintain a healthy heart

Posted on 5 November, 2008 by | Leave a comment

Medical science has confirmed that diet is a key factor in keeping fit and healthy at every lifestage. Your body needs a varied diet to ensure it gets a sufficient supply of all the different nutrients essential to healthy growth and to the maintenance of a strong and efficient immune system. Research has also proved that diet can affect the health of your heart. Studies into the eating habits of different nations have shown that a few simple adjustments can help you eat your way to heart health.

Eat More…

A diet for a healthy heart should be based on staple carbohydrates like potatoes, pasta, rice, bread and pulses. Add at least five portions of fruit or vegetables daily and two oily fish meals every week.

Eat Less…

Try to cut right down on salt in cooking and at the table and reduce your consumption of saturated fat contained in full fat butter and margarine and cheese, fatty meats and processed foods like cakes, pastries and biscuits. Study the labels on prepared foods to check the saturated fat content.

Why Fruit and Vegetables?

Fruit and vegetables, fresh or frozen, contain little fat. They also contain high levels of fibre, essential vitamins and minerals. Some of the vitamins and minerals they contain have antioxidant properties to combat the rogue molecules known as free radicals which cause cell damage if left unchecked. Antioxidants therefore protect long term good health.

Why Oily Fish?

Studies of populations which include high levels of oily fish in their diet – the Japanese and the Inuit peoples of Canada and Greenland for example – led to the discovery that oily fish like mackerel, herring, pilchards, sardines, salmon and trout are a particularly rich source of the rare eicosapentaenoic and docasahexaenoic acids (EPA and DHA) which make up the important Omega 3 essential fatty acids.

Scientific research has now accumulated sufficient evidence to support EPA’s important role in maintaining healthy blood and circulation.

Government Recognition

As a result, the Government in its November 1994 COMA Report on Nutritional Aspects of Cariovascular Disease recommended that the nation’s fish consumption should double to at least two fish meals a week.

Good Intentions

Unfortunately not everyone, however well intentioned, is in a position to eat as well as they would like or as well as they should.

For those who fall into this category, food supplements are available to help you keep fit, stay healthy, and enjoy life to the full.

Supplementary Benefits

If you are among the many people who don’t like oily fish or feel unable to eat it at least twice a week, daily supplementatin with Seven Seas Pulse Pure Fish Oils provides Omega 3 health benefits in easy to take capsules.

The Pulse range of fish oils supplements has been speicfically formulated by Seven Seas in response to the scientific evidence to support their positive role in the maintenance of heart health.

A Healthy Lifestyle

Supplementation and changes to your diet can only help as part of a generally healthy lifestyle. To take care of your heart and your health, you must not smoke and you should exercise on a regular basis.

If you have any reason to be concerned about your health, you are advised to consult your doctor.

The pulse range

Pure fish oils are extracted from the flesh, not the liver, of the fish and so do not contain vitamins A and D. Vitamin E, an antioxidant vitamin, is included in the formulation to protect the oils from oxidation.

© Seven Seas Pulse

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Posted in Heart and Blood

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Fat Chance of Looking Good!

Posted on 4 November, 2008 by | Leave a comment

It’s easy to see why fat got a bad name. In the 60s and 70s, scientists were scrutinising UK diets to see whether they affected heart disease – and studies showed that saturated fats increased heart problems. Slowly, the message that saturated fats should be reduced in the diet reached the population. The result? People began cutting out the good fats as well. Slimming diets showed this too, with the classical ‘low fat’ diet resulting in low intakes of important, health-protective oils. But today, we know different.

These days, many people choose to include plenty of essential fatty acids in their diets. They are called essential because they can’t be produced in the body, and have to be provided in our diets – by eating essential fatty acid-rich foods or by taking supplements.

Broadly speaking, there are two main types of essential fats to consider:

Omega 3: alpha-linolenic acid – oily fish (such as trout, mackerel, sardines, pilchards and herrings), nuts and seeds. These are well known for their heart-protective effect and for maintaining joint mobility. There is also extensive research about maintaining brain function, improving short term memory and managing behavioural conditions such as ADHD. Oily fish should be eaten at least three times a week, and supplements of fish oils can also be chosen. Do make sure you are getting a high potency formula though.

Omega 6: found in pumpkin, sunflower and sesame seeds and evening primrose oil (otherwise known as borage oil). These have been shown in studies to help modulate the immune response, manage skin conditions, ease period pain and breast tenderness. Supplements of evening primrose oil (borage oil) are the most popular way of increasing omega 6 intakes in the diet. Some are cold-pressed which is said to maintain the stability of the oil. Look out for formulas of at least 500mg daily, preferably 1000mg daily.

Combinations of omega 3 and omega 6 oils can also be taken, both as a supplement (such as evening primrose and fish oils combined), or as a specially created ‘whole food’. Look for the words ‘essential oil blend’ – or ‘omega 3 & 6′ on the label.

Monounsaturated fats are another healthy addition to our diet (sometimes called omega 9). Good sources include many nut oils, olive oil, rapeseed oil and avocados. These days, as well as buying the oil as foods, you can buy, for example, olive oil capsules, as a daily supplement.

Natural Lifestyle © January 2006

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Posted in Diet

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