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  2. 4 Anti-Inflammatory Proteins You Should Be Eating ... - AOL

    www.aol.com/4-anti-inflammatory-proteins-eating...

    When it comes to choosing omega-3-rich seafood on your plate, "the fattier the fish, the better," says Mazarin. If you do not eat fish, plant sources of omega-3s include flaxseeds and chia seeds .

  3. Americans get too much omega-6 and not enough omega-3 ... - AOL

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    Part of the confusion may stem from the fact that these polyunsaturated fats are found in a wide range of foods, from healthy nuts and eggs to highly processed foods like chips and french fries ...

  4. List of omega-3 fatty acids - Wikipedia

    en.wikipedia.org/wiki/List_of_omega-3_fatty_acids

    Omega3 fatty acids are important for normal metabolism. [ 2 ] Mammals are unable to synthesize omega3 fatty acids, but can obtain the shorter-chain omega3 fatty acid ALA (18 carbons and 3 double bonds) through diet and use it to form the more important long-chain omega3 fatty acids, EPA (20 carbons and 5 double bonds) and then from ...

  5. Are almonds or walnuts healthier? Dietitian reveals which is ...

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    "Almonds are a good source of protein, with 6 grams in each ounce, so they are a healthy snack to keep you full in between meals or to eat after a workout for muscle recovery," Rizzo explains.

  6. Fatty acid ratio in food - Wikipedia

    en.wikipedia.org/wiki/Fatty_acid_ratio_in_food

    The proportion of omega-3 to omega-6 fatty acids in a diet may have metabolic consequences. [2] Unlike omega-3 fatty acids and omega-6 fatty acids, omega-9 fatty acids are not classed as essential fatty acids because they can be created by the human body from monounsaturated and saturated fatty acids, and are therefore not essential in the diet.

  7. Essential fatty acid - Wikipedia

    en.wikipedia.org/wiki/Essential_fatty_acid

    Deficiency in omega3 fatty acids are very common. The average American has a dietary ratio between omega−6 fatty acids and omega3 fatty acids of 20:1. When the two EFAs were discovered in 1923, they were designated "vitamin F", but in 1929, research on rats showed that the two EFAs are better classified as fats rather than vitamins. [8]

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