Vegetable and/or animal Omega-3?

Written by Annika Dahlqvist on 08 March, 2010 at 08:52



I have been taught that it is the animal long-chain Omega-3 that we need to get out more. Mainly through lipids from grass-grazing animals and wild-caught fish. Among other things Jenny Reimers http://www.matfrisk.nu/images/naturligmat_jennyreimers.pdf has taught me this.


Kenn Hallstensen wrote in an article in ”Mat og helse (Nov -08) http://www.matoghelse.no/helse/2008/10/22/bortglemt-omega-3-fettsyre.aspxom that we need more of ALS short-chain plant, for example from flax seed. What is true?



It should then undertake a study to compare the health effects of long-term effects of flaxseed oil and fish oil. Biopsies of adipose tissue does not feel like sufficient evidence.



Of course it agrees best to the evolution that we shall have lipids from grass-grazing animals and fish, as it is our original food. Not flax seed oil. I received a reply in another forum:



Studies show that the body can convert a decent amount (at least enough) of short Omega-3 to long (EPA) if you are not charged with a lot of Omega-6 – but the transformation to the really important lipid, DHA, is clearly inadequate for some unknown reason. We can’t live healthily on short Omega-3, or at least not until someone shows that we somehow can fix the conversion with adequate quantities.