And rounding out the Omegas, last in line is Omega-9.
These acids are from a family of unsaturated fats that commonly are found in vegetable and animal fats. Although O-9 can be made by the body, we do benefit by ingesting it as well.
Oleic Acid (OA) is a main component of canola oil, sunflower oil, olive oil, and other monounsaturated fats, many of which are used as a solution for reducing bad fats in cooking oils. Other sources of O-9 are avocados, peanuts, and pistachios.
Omega-9’s carry many health benefits including lowering your risk for cardiovascular disease and stroke. They do this by increasing our HDL cholesterol (“good”) and lowering our LDL cholesterol (“bad”) and eliminating plaque build up in arteries.
Try this perfect summer ceviche recipe that stars avocado and tuna for a boost of O-3 and O-9.
This guide is here to give you an in depth look at what all the talk is about fat. Good fat, bad fat, trans fat, unsaturated and everything in between. Omegas are heart/skin/brain/eye/development/and everything else healthy. Although omega-3, omega-6, and omega-9 fatty acids all serve different functions within the body, the evidence is clear that incorporating balanced proportions of both essential and non-essential fatty acids are necessary for maintaining general wellness.
Please remember that I am not a physician nor am I attempting to diagnose any illness. Please consult a medical doctor if you have health concerns or questions. At you next appointment, ask your general physician or dietician how you can supplement your diet with Omegas. It might be as simple as adding some key recipes to your arsenal or taking a supplement.
Taylor Ellen Kearns