-Oxygen transfer -Energy production -Fatigue recovery (converts lactic acid to H2O and CO2) -Immune function -Red Blood cell function -Hormone regulation -Platelet stickiness reduction -Decrease of inflammation which leads to disease
One of the most concentrated and readily available sources of Omega-3s are ground flaxseeds. But you can also find in walnuts (contain Omega-6 as well), greens, chia seeds, hemp seeds and some fruits. Omega 6s are inflammatory and compete with 3s for enzymes needed for conversion into DHA and EPA. The ratio between the two should be 1-1 to 4-1 but is typically much higher such as 25-1 because the SAD (Standard American Diets) lifestyle tends to use oils and fats religiously. Oils are 6s. For example, olive oil is less than 1% Omega 3 and you would need to drink 8 oz to get the RDA which also comes with 1,900 calories and 216 grams of fat. We personally no longer cook with oils of any kind including coconut oil which is pure saturated fat. Saturated fat, along with alcohol, sugar and smoke compromise Omega 3 conversion. One teaspoon of olive oil offers: 120 calories, no fiber, no protein, 13.5 grams of fat, 1.8 grams of saturated fat and no minerals or vitamins except for trace amounts of E.
Non vegans may get their Omega 3 from cold water fish, not warm water or farm raised. Keep in mind fish inherit their Omega from Algae, so why not go to the source? Also, dead fish arrive on land after a week or two. This also compromises Omega 3 since it is affected by oxygen. Note to self, fish are very fatty and fat stores toxins such as Dioxin which is mainly found in the dairy and fish industry. And the higher up on the food chain your fish is, the more toxins it will harbor. Basically, non vegans should also look to flaxseeds for Omega 3. Omega 3 oils, which go rancid, have not been scientifically proven as a stable source.