Over the past decade, Omega-3 fatty acids have gained widespread attention in both medical community as well as in lay press for their health benefits.

Omega-3 fatty acids are one of the two types of polyunsaturated fats. The other type is omega-6 fatty acids. The main dietary source of omega-3 fatty acids are soybean and canola oils, with flaxseed oil being an especially rich source. The dietary sources for omega-6 fatty acids are vegetable oils, such as corn, safflower, and soybean. A long chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are found in seafood, with oily fish such as salmon, mackerel, herring, and sardines being particularly good soruces. (more…)

What is Cholesterol?

Cholesterol is a soft, fat-like, waxy substance found in the bloodstream and in all your body’s cells. It’s normal to have cholesterol. It’s an important part of a healthy body because it’s used for producing cell membranes and some hormones, and serves other needed bodily functions. But too high a level of cholesterol (called Hyperlipidemia) in the blood is a major risk for coronary heart disease, which leads to atherosclerosis (hardening and narrowing of the arteries) in which fatty deposits (plaque) build up in the arteries, restricting and disrupting bloodflow leading to heart attack and stroke.

Good and Bad Cholesterol

Cholesterol has many components but the three most important are:  (more…)

People look at food labels for different reasons. But whatever the reason, many consumers would like to know how to use this information more effectively and easily. The following label-building skills are intended to make it easier for you to use nutrition labels to make quick, informed food choices that contribute to a healthy diet.

An Overview

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