Fats

Fats
Fish oil has already gained popularity as a substance useful for the heart. However, research studies reveal that it has a positive effect in many diseases including hyperlipidemia, arrhythmia, arthritis, neural and mental disorders, skin diseases and cancer. Cold-water fish like hausen, salmon and mackerel contain essential fatty acids OMEGA-3 and their varieties, EPA and DHA. These fatty acids help for the regulation of cellular acids which are vitally important for good health. These should be taken with food, i.e. the diet should include fish, or otherwise as a food supplement.
Fatty acids are simply a series of carbonic molecules of various length with a carboxyl acidic group in the one end. These are saturated and unsaturated.

A saturated fatty acid is an acid in which all carbon atoms along the chain are bound to two hydrogen atoms except for the last carbon atom which is bound to three hydrogen atoms (called omega). Saturated fatty acids have no double bonds and are solid and resilient. Saturated fats are found in great quantities in oils, beef and pork fats. Fish oils contain the so-called essential fatty acids Omega-3 which are a mixture of EPA and DHA. These are essential because the organism needs such acids which it could not synthesize. In this sense, these acids could be views as “vitamins”. Unfortunately, a great number of fatty products we consume contain mainly saturated fatty acids. This is so because these products are processed to prolong the period of their fitness for consummation, and unsaturated fatty acids are not durable.