The recently published book The Queen of fats:why omega 3s were removed from the western diet and what we can do to replace them. Susan Allport
University of Californai Press 2006
is a very interesting account of these important fats.
The nutritional qualities of these fats are well outlined. The only misgivings are
1. The rapid depletion of fish form our seas means that serious thought has to be given to alternative sources eg algae
2. That sources of omega 3 may be contaminated with lipid soluble toxins eg dioxins and polychlorinated biphenyls
3. and too much of a good thing can occureg bleeding tendencies.
read the review in Nature 2006, vol 444 p 425 by Asim Duttaroy
- Martin Eastwood