Did you know that we, as humans, cannot make our own Omega-3 Fatty Acids? It’s an essential nutrient that MUST come from our food. If we don’t eat it, we don’t have it. Omega-3’s are vital to our brain, heart, skin, joints, healing and for controlling inflammation.
You can get Omega-3 Fatty Acids from all sorts of plant based foods like flax seeds, chia seeds, walnuts and hemp seeds, but the form of Omega-3 coming from those is ALA (alpha linolenic acid) which is not our body’s favorite flavor.
To get the Omega-3 form our body prefers, called EPA (eicosapentaenoic acid) and DHA (docosapentaenoic acid) we have to convert the ALA into EPA and then DHA, which is not an easy task. The EPA and DHA is what the brain, heart, and cell membranes need! In fact, it's estimated that less than 15% of ALA actually gets converted since the process is so inefficient.
But there’s a shortcut… seafood!
Wild fish, like salmon from Alaska, eat microalgaes that are rich in the Omega-3 Fatty Acid, ALA. The fish then take that ALA and convert it into EPA and DHA in their own body where it is stored in fatty tissues and cell membranes. When we catch, cook, and eat that fish, we get all the benefits of absorbing that Omega-3 directly as EPA and DHA into our own bodies. The fish does the work for us!
Bottom line? EAT MORE WILD SEAFOOD!
Ashley Besecker is the co-founder of Premier Catch and Director of Health and Nutrition. She is a registered dietitian nutritionist, certified dietitian, and nutritional genetics specialist. Ashley's blog covers the nutritional benefits of eating sustainable, wild seafood and more details on Premier Catch's sustainability commitment.