If you wish to have a healthy heart, eat fat fishes. It is not just an ad outcry. It is borne out by a great deal of satisfactory evidence from serious researches some of which lasted for as long as 20 or 30 years. They reveal the advantages of the protective functions of omega-3 fat acids in cod-liver oil in some aspects of preventive cardiology. Carl Lavie, director of Cardiac Rehabilitation and Prevention, Medical Center, New Orleans, LA, reports he observed a very strong evidence of omega-3 cardioprotective effects in patients who developed cardiovascular diseases after a heart attack.
All those who ate a sufficient amount of fat fishes were noticed to rehabilitate faster, and the risk of having a recurrence of heart attack and unexpected death resulting from one was less by 30 per cent with them. Doctor Lavie is sure that it is a very impressive performance considering the patients’ grave prognoses. Scientists trace it down to the influence of the eicosapentanoic and docosahexaenic acids which are the basic components of the omega-3 fat acids family. Getting into the body’s cell membranes they improve the cardiac electrical activity, strengthen the vessels and stabilize blood pressure.
We all stand in bad lack of these acids which are so necessary for our tissues and which we get only with food. Building on these conclusions and the fact that the body does not produce its own indispensable fat acids doctors urge healthy people to include into their menu a daily amount of 0.02 oz omega-3 cod-liver oil. While those who suffer from deceases of the heart and vessels or cardiac insufficiency should get twice as much omega-3 cod-liver oil.
Note: Omega-3 fat acids are contained in summer salmon, mackerel, herring, salmon, trout, sardines and caviar. Flax seeds, pumpkin seeds and walnuts also contain these acids though in smaller amounts.