Omega-3 fatty acids are one of the essential building blocks of every cell in your body. And fish oil is rich in them. Here’s why you need omega-3 fatty acids and how to add them to your diet, with or without fish.

Every winter morning when I was a kid, my mother would force a soup spoonful of cod liver oil down me. It was ghastly stuff, tasting even worse than the name implies; I credit this dreaded daily ritual with putting me off eating fish for many, many years. But it turns out Mom was on to something.

Fish oil is rich in omega-3 fatty acids, one of the essential building blocks of all cells. And it seems that every day, we hear more news of the health benefits of these fatty acids, from improved brain function to decreased risk of heart attacks and strokes to alleviating depression. They help lower cholesterol and blood pressure, reduce inflammation and pain from arthritis and have even been shown to reduce the incidence and severity of a number of childhood disorders, including ADD, ADHD and dyslexia. Omega-3 fatty acids are also powerful cancer fighters, helping reduce the risk of colon, breast and prostate cancer. So how do you get these amazing nutrients?

The best and most delicious way to get your omega-3 fatty acids is with a diet rich in fish, particularly fatty fish like salmon, tuna, mackerel, lake trout, herring and sardines. At the end of this post, I’ll include a number of seafood recipes that have appeared here at Blue Kitchen.

But with increased warnings about mercury levels in fish, we’re told to limit our intake of certain kinds of seafood. And as a comparatively recent convert to eating fish, I know there are plenty of people who just don’t do fish. So here are a couple of other ideas for adding these vital nutrients to your diet. Continue reading “Fish oil: Not snake oil, just honest good health” →