One of the main fats in fish is a polyunsaturated fatty acid called omega-3.
These differ from the polyunsaturated fats found in many vegetable oils, often
called omega-6s, and have a different effect on the body. (Fish don’t
manufacture such fats but get them from the plankton they eat. The colder the
water, the more the omega-3s the plankton contains.)
The two most potent forms of omega-3s, eicosapentaenoic acid (EPA) and
docosahexanoic acid (DHA) are found in abundance in cold-water fish such as
salmon, trout, mackerel and tuna (even when tinned). A third type of omega-3,
alpha-linolenic (ALA), can be sourced from certain vegetable oils, such as
flaxseed oil, and some leafy greens. However, ALA doesn’t affect the body
in the same way that EPA and DHA does.
It must be noted that many of our diets are low in omega-3.
Suggested uses that it may assist with:
Normalizing raised triglycerides in the blood stream
Depression and stress
Hypertension
Circulatory, inflammatory and cardiovascular diseases