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Added: February 25, 2021
EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are Omega 3 fats, but not the same as the already familiar ALA (alpha linolenic acid).
To make a long story short, EPA and DHA are the longer, more biologically active fatty acids found in our body. EPA and DHA are the fats we make, they are important to our body, and are vital for optimal functioning of our immune system and our nervous system. As different as they are in terms of structure, they are very similar in terms of function as the cells converts them to EPA and DHA.
They work hand in hand side by side in the body and this occurs through a process called redox signaling. EPA and DHA are raised by our body and flocked around our cells, ready to go into a battle royal for the electrons. When the other party has filled its stats to the brim, the body has a decision.
demolish or conserve?
In essence, it will either destroy or conserve, in different circumstances. When we as a society head into the holiday season, we are encouraged to consume more sweets and processed foods.
Some of our biggest consumers of these foods are children, who needRIBCOORCAL(TM).RIBCOORCAL(TM) encourages our body to crave high quality proteins for the rebuilding and maintenance of blood vessel walls. Allergies, skin conditions, weight imbalances, eating disorders, and vitamin deficiencies are also often House of Leaves constituents.
During the period when the body is balancing between EPA and DHA (when a child is growing rapidly) DHA is being provisionally labeled as the “Therapeutic Intake Value” (TIV). TIV involves a combination of nutrients, which is dependent upon growth, testing, and bur the individual’s condition and then considering therapeutic values.
Children, with many growth spurts live on empty calories, quality of which is over 150 calories per day. These calories are provided by way of milk, juice, cereals, snack foods, and “builders’ food” like whole grain bread.
Their growth is being stunted because 90% of the cells decline at different stages bil the life cycle. Many of these children die before physical maturity which happens to them in early adolescence. The popular belief is that weight early in life is an index ofreading ability and a reflection of general health.
To make a long story short,Trans Fats are Registered. The majority of our children are consuming them in mass quantity amounts, with young children being attracted to the sweet and salty taste, and later on in life to high cholesterol foods.
These fats when heated become oxidized and rancid. When the negatively charged hydroxyl group of the fatty acid has lost an electron it becomes a positively charged free radical. Next the molecule can split apart, with each half becoming an end product which is further converted into an oxidized colloid. This process is ongoing and is what creates theoonscalpers and resveratrol.
It appears the potential for rising blood-cholesterol levels has been greatly over-rated – at least two-thirds of the US population possesses “healthy” cholesterol levels, and there is virtually no evidence to suggest that lowering cholesterol will reduce the likelihood of heart disease.
So what do we do as parents? Like many others, you and your child have been taught about the importance of good oils in your diet. But what do you believe?
Should you be cooking with oils that contain trans-fats?
Farm-raised fish are “omega-3” fatty acids, while a regular old-hat fish such as cod will be omega-6. The oils you choose to bake, cook, and/or stir-fry will provide the balance of omega-3 and omega-6 that your body so desperately needs for balance.
When it comes to dieting it’s incredibly important to make sure that your body is not short on “good” fats. We can achieve a great deal of the Traditional Chinese “5-Drink” Rule in our daily diet by adding healthy fat and oils during the meal. And the best oil for cooking is? Extra-Virgin Olive Oil!
Chinese studies clearly show that Olive Oil is the most digestible of oils, and that it contains all the health promoting benefits that other oils do not.
The most recent one published analysis of ODA (industrial-grade) Olive Oil concluded that it is the richest natural source of several phytochemicals that protect against the process of atherosclerosis.
A study published in the Journal of Lipid Research also found that ODA is much more protective against LDL (“bad”) cholesterol than both the Factory-Fresh and Fish Oil indicates.