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study after study over the past decade has come up with the same conclusion: omega-3 fatty acids from fish or fish oil supplements decrease the risk of atherosclerosis, potentially deadly arrhythmias, heart attacks and sudden cardiac death. omega-3 fats have also been found to reduce heart failure death by about nine percent in patients with grave prognoses. but what about people with serious heart disease who have already had heart attacks.

for years we\'ve been told to avoid butter and instead use vegetable oils as our primary fat source. mainstream science claims this will save our hearts. but industrial oils like soybean, corn and canola oil are hiding a dirty little secret: consuming them could very well increase your risk of cancer.what are polyunsaturated fats?unlike saturated fats and monounsaturated fats, polyunsaturated fats (also known as pufas for short) are linked by multiple double bonds.

naturalnews has already reported on the amazing array of health advantages linked to a diet rich in omega-3 fatty acids, a "healthy" fat found in certain foods such as salmon and walnuts. for example, researchers have documented that omega-3s can help prevent heart arrhythmias and treat depression ( http://www.naturalnews.com/027285_o...). these fatty aacids also appear to have an antiaging effect on cells ( http://www.

many diets promoted by companies and individuals rely on calorie restriction or the complete elimination of certain food groups in the quest to lose weight. additionally, the unhealthy reliance on appetite suppressants and artificial sweeteners is promoted. diets do not generally work in the long term and can even be dangerous. proteins, fats and carbohydrates should be correctly chosen for optimum health and ideal weight.

you're probably already aware of the benefits of omega-3 fatty acids on cardiovascular health, but did you know that omega-3s are also extremely beneficial for moods and cognitive function? in fact, there's a tremendous amount of good evidence demonstrating that omega-3 fatty acids can help enhance brain function and prevent depression.below, we present a collection of supporting quotes and testimonials from authors and researchers in the natural health field.

from heart-friendly margarines to sugary cereals that strengthen bones, once-demonized foods are being spiked with nutrients to give them a healthier glow — and consumers are biting, even on some that are little more than dressed-up junk food.a report released thursday finds that even in a weak economy, people will pay a premium for products seen as preventing a health problem or providing a good alternative to sodas and empty-calorie snacks.

fish oil contains two naturally occurring fatty acids, epa and dha. these fatty acids stimulate the body's anti-inflammatory processes and help relieve joint pain, much the same as nsaids and cox-2 inhibitors, but without the side effects. an excess of proinflammatory messenger molecules causes joint pain, and consumption of fish oil prevents this build up.both epa and dha are necessary for many functions in the body, but are not manufactured in the body in quantities sufficient for their use.

eating fish a few times a week significantly cuts the risk of death from a heart attack or other heart problems, according to two new studies published this week, adding to a growing body of evidence that oils in fish are good for you. both studies are based on long-term monitoring of the health of medical professionals and the findings are important because half the people who suddenly collapse and die of a heart attack do not have a history of heart problems.

fish is well known as the principal source of omega-3 fatty acids which can help reduce the risk of heart disease, diabetes and arteriosclerosis. but new studies show that lean meat, fruit and vegetables can also contain useful amounts of omega-3. professor bruce watkins of the center for enhancing foods to protect health at purdue university in the us is conducting an experiment of feeding algae that is high in omega-3s to dairy cattle to increase the amount of the so-called good fat in their milk.