Omega-3


Vitamin D and Sun Exposure: Shedding Some Light on The Issue

The media and healthcare professionals have highlighted the harms and consequences of exposure to sunlight, however, there are many important benefits to sun exposure as well, which are often overlooked.  Furthermore, sunscreen is often seen as the healthy choice for sun protection, but this also may have harmful consequences that rival those of sun overexposure that people are not aware of.

 

Sunshine is a vital ingredient for staying healthy and is your best source for essential vitamin D. Sunlight also provides you with numerous other health bene?ts such as fighting depression. In recent studies, vitamin D has been shown to even protect against several types of cancer.  Vitamin D is also important for proper absorption of calcium and in maintaining strong bones.

 

We hear a lot about skin cancer due to overexposure to the sun, but did you know that tens of thousands of North Americans die of cancer and other illnesses every year due to inadequate sun exposure and dire levels of vitamin D? In the U.S., the annual cost of treating illnesses due to the lack of sun exposure hovers around $56 billion – and only $6 billion is spent on treating illnesses due to overexposure to sunlight. Of course, it’s true that the sun can cause cancer when skin is exposed to excess amounts, so it’s important to avoid getting sunburned. But don’t avoid the sun altogether as it is still the best source of vitamin D and is better than taking it in tablets!

 

Most people are aware of the effects of Ultra Violet (UV) rays through painful sunburns, but the UV spectrum has many other effects, both beneficial and detrimental to our health. Darker-skinned people, however, will produce more of the natural skin-protecting substance called ‘eumelanin’, which may offer some protection from the negative effects of UVB and UVA. For starters, it’s important to be UV-knowledgeable; the sun emits ultraviolet radiation in UVA, UVB, and UVC rays and not all rays are created equal. The stratosphere filters out UVC rays, so they are of little concern. UVB rays are responsible for vitamin D production – something your body bene?ts from. On the downside, UVB rays are also responsible for sunburn and damage to the surface of the skin. These rays cause moles, skin aging and some types of skin cancer. UVB rays only make up a fraction of UV light. Looking at UVA in a “positive light”, these will not cause sunburn but rather a tan and they cause less cancer than UVB rays. UVA rays make up the majority of UV light. Unfortunately, the cancer that UVA rays do cause is the most dangerous – melanoma. It also contributes more to skin aging and DNA damage than UVB rays and often times is less effectively blocked by sunscreens.

 

Skin cancer represents the most commonly diagnosed malignancy, surpassing lung, breast, colorectal and prostate cancer. But despite what we have been led to believe, a reasonable amount of sun exposure reduces the risk of skin cancer because of the vitamin D stimulated by skin exposure to sunlight.

 

Another point to take into consideration is that skin cancers have been linked to a large disproportion in the ratio of Omega-6 to Omega-3. Our North American diets are often much higher in Omega-6 and may place us at a greater risk of developing skin cancer. Increasing your intake of Omega-3 is therefore very important to rebalance your Omega-6 to Omega- 3 ratio.

 

For more information about vitamin D, Omega-3 and Omega-6, as well as more tips for living at your best, check out Dr. Nathalie’s book Wellness On The Go at www.drnathaliebeauchamp.com.

 

 

 

 

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Omega-3 and Omega-6: Striking the Right Balance

Do you remember when you were young and your parents forced you to take fish oil by the teaspoon, saying that it was good for you? Guess what?

They were right! Omega-3 and Omega-6 are called essential fatty acids (EFAs) and are poly-unsaturated fats. Since your body cannot manufacture EFAs, they need to be obtained from the food you eat or the supplements you take. Linoleic Acid (LA) is a primary member of the Omega-6 fatty acids and can be found in leafy vegetables, seeds, nuts, grains, and vegetable oils like corn oil, soybean oil and sun?ower oil. Vegetarian diets tend to be very high in Omega-6.

Omega-3 fatty acids have three main types. The ?rst two, EPA (eicosapen- taenoic acid) and DHA (docosahexanoic acid), are both found in cold water fish. Fresh seaweed is the only plant food that contains a significant amount of EPA and DHA. The third type of Omega-3, called ALA (alpha- linolenic acid), is found in oils (like flaxseed), although small amounts can also be found in some nuts and seeds. In order for your body to benefit from DHA and EPA, your body must be able to convert the ALA to DHA and EPA. Your body may not always be able to make that conversion if your organs are not working as efficiently as they should, therefore, the only way to truly ensure your body gets the powerhouse bene?ts of DHA and EPA is to take it directly in the form of ?sh oil.

Most North Americans currently consume between 20 and 50 times more Omega-6 than Omega-3, although for optimal health, the ratio should be about 3:1. As you can see from this ratio, most people don’t need to supplement with Omega-6; since they already get enough from their diet.

Science is now pointing to the fact that a major cause of the current high incidence of heart disease, hypertension, diabetes, obesity and some forms of cancer is the imbalance between Omega-6 and Omega-3. Many ailments or diseases can be traced back to a de?ciency in Omega- 3 fatty acids, they have been shown to support a healthy cholesterol level along with musculoskeletal, cardiovascular, endocrine and immune system functions. Research shows that imbalances between Omega-6 and Omega-3 fatty acids can increase inflammation, coagulation and the growth of adipose and cancer cells.

Fish oil has also been shown to play a crucial role in weight loss. Fish oils turn on your lipolytic (fat burning) genes, turns off the lipogenic (fat storage) genes and increases the use of fat stores from your adiposities (fat cells).

Other Benefits of Fish Oil Include:

• Promotion of good heart health
• Decrease in triglycerides and high blood pressure
• Enhancement of circulation
• Decrease in depression
• Reduction of symptoms of Attention Deficit Hyperactive Disorder
• Better memory, learning and help with Alzheimer’s Disease
• Reduction of allergies
• Clearer skin
• Reduction of inflammation from arthritis
• Regulation of insulin
• Improvement of immune system health
• Better women’s reproductive health
• Enhancement of vision
• Reduction of inflammatory bowel disease

As mentioned earlier, the most efficient way to ensure that you get DHA and EPA is to take it directly in the form of ?sh oil. While I usually promote the value of getting your nutrients directly from the source, cold-water fish, unfortunately, often contains metals that are harmful to humans, such as mercury. Therefore getting your Omega-3 from fish oil supplements might be a healthier option, especially if you don’t know the origin of the fish you’re buying. Adding Omega-3 to your diet is important. If you opt for a fish oil supplement be very careful of the source.

Look for fish oil that:

• Is pharmaceutical-grade
• Is third party certified for purity and quality
• Has an antioxidant blend for freshness and stability
• Is free from pesticides and heavy metals such as mercury, PCBs and dioxins
• Is custom-made in small batch production

The antioxidant in fish oil is important because it is perishable. The antioxidants are needed so that the fish oil does not oxidize in your body, causing free radicals that are hazardous to your health. High-quality fish oil supplements are stabilized with adequate amounts of antioxidants. To help protect the fat in the oil from oxidation, 400 units of vitamin E is commonly used. For more information about fish oil and Omega-3 and Omega-6, check out Dr. Nathalie’s book Wellness On The Go at www.drnathaliebeauchamp.com.

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Fats – are you getting enough of the good ones?

Macro-nutrients – Fat

Have you noticed that we are, as a population, eating less fat but are fatter than ever? How is that?! We need certain fats for our bodies to function properly. Fats are needed to help form cell membranes, carry fat-soluble vitamins, build tissue, produce hormones, protect vital organs, provide thermal insulation, transmit nerve impulses and, of course, provide fuel. Fats that are not produced by the body are called essential fatty acids (EFAs) and it means that they need to be acquired through diet (see chapter #12 – “The Power Of Omega-3”). But contrary to popular belief, we also need saturated fats. They form an important part of our body’s cell membranes and eating mostly poly-unsaturated fats can have a detrimental effect on the chemistry of those cellular membranes. Read on…

The concept that fats are equally bad for you is outdated information. In their book, Eat Fat, Lose Fat, Dr. Mary Enig and Sally Fallon debunk certain facts about fat! Fat may not be the bad guy everyone paints it to be. Research is changing the way we look at fat. Fats that were once labelled “bad” may have some major health bene?ts after all. Supposedly “good” fats may not be as great as we once thought!

Types of Fat

Saturated fats

• Saturated fats are found mostly in meat and dairy products. They are also found in tropical oils like coconut and palm;

• Saturated fats are structured with their carbon bonds all occupied by hydrogen atoms making them highly stable;

• They are solid or semi-solid at room temperature;

• They are least likely to go rancid when heated and less likely to form dangerous free radicals.

Mono-unsaturated fats

• Mono-unsaturated fats are found in olives and olive oil, peanut oil, almond oil and canola oil*;

• Because of their chemical structures, they tend to be liquid at room temperature but become solid when refrigerated;

• They are relatively stable and do not go rancid easily with heat.

Poly-unsaturated fats

• Poly-unsaturated fat is found mostly in plant sources: saf?ower oil, sun?ower oil, soy bean oil, corn oil, sesame oil, seeds and most nuts;

• Because of their chemical structures, they remain liquid at room temperature and when refrigerated;

• Omega-3 and Omega-6 are types of poly-unsaturated fats;

• Poly-unsaturated fats become highly reactive when subjected to heat and oxygen, leading to unwanted free radical formation.

Trans-fats

• They are produced by bombarding poly-unsaturated oils with hydrogen (hydrogenation) making them “resemble” saturated fats which makes them solid at room temperature and increases their shelf life;

• They are less expensive for the food industry to produce using cheap soy, canola or corn oil instead of the more expensive saturated fat sources;

• Trans-fats can be found in hardened margarines and shortenings, salad dressings, mayonnaise, cakes, cookies, crackers, fried foods and fast foods.

Best choices for cooking are saturated fats (coconut oil and palm oil) and fair choices are mono-unsaturated fats. Poly-unsaturated fats should never be used for cooking, as they are highly unstable when heated and lead to unwanted free radical formation.

Coconut Oil “Healthy” Facts:

• Coconut oil is 91.9 percent saturated fat – very stable for cooking;

• It’s a high source of Lauric acid which has an effect on the immune system with antimicrobial properties;

• Coconut oil has been shown to increase thyroid activity because of its metabolic effect;

• The body can use coconut oil for energy, efficiently and quickly. Coconut fats are called medium chain fatty acids (MCFAs) and which normally don’t get stored as fat. They are very helpful for weight loss;

• Most commercial coconut oils are not recommended because they are re?ned, bleached, and deodorized (RBD). Choose virgin coconut oil produced using low-tech and traditional processes.

There are some controversies among experts about the different types of fat. We have long been told that mono-unsaturated fats are the “best” fats, poly-unsaturated fats are the “acceptable” fats and saturated fats should be limited while trans-fats should be completely avoided. The authors of the book, Eat Fat, Lose Fat, are shedding a different light on fats and state that it is the free radicals from the extraction, processing and cooking of the poly-unsaturated fats, not the saturated fats themselves that can potentially initiate cancer and heart disease. This statement should change the way we consume fat. It is cutting edge information that, I believe, will soon become mainstream!

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