Special Nutrition > Omega 3's

There are a number of different types of omega fats. There are the essential fatty acids, which are found in plants, however there is a more complex marine form such as EPA -eicosapentaenoic acid and DHA - docosahexaenoic acid. EPA and DHA are often difficult to include in our diet in sufficient amounts, Freedom Foods Omega Bar and Paramount Tuna and Salmon products are able to provide these scarce nutrients. Nutrition experts recommend that dietary sources of EPA and DHA should be a regular part of your menu to ensure heart health, visual health, and joint health.

An understanding of the importance of the omega benefit came from the Eskimos and the Japanese, where both cultural groups had high intakes of omega-3 fats and a low incidence of chronic diseases. The benefit came from the fish consumed by both the Eskimo and the Japanese people. Heart health can be promoted by a regular intake of omega-3s, which assists the heart to beat regularly with a healthy blood flow. Heart health benefits diabetics as well as people with heart disease. The National Heart Foundation recommends at least two fish meals per week (preferably oily fish) to ensure omega-3 sufficiency. Omega-3s reduce inflammation and improve the immune system in people with illnesses such as asthma, psoriasis, eczema, cystic fibrosis, inflammatory bowel disease, rheumatoid and osteoarthritis. The omega benefit is also important in the treatment of attention deficit hyperactivity disorder in children, in people suffering from depression and infant growth and development. The omega benefit can also be used in the fight against cancer. Studies suggest that people with the highest omega-3 intake have the lowest overall death rates from cancer.

FOOD LABELING
A good source of Omega 3:

• Must contain less than 28% total saturated fat and trans fatty acids of the total fatty acid content of the food or no more than 5g of total saturated fatty acids and trans fatty acids per 100g of the food.
• Must contain no less than 60mg total EPA and DHA.

Salt (Sodium)

Most salt (sodium) in the diet comes from salt in processed foods and salt used in processed foods and salt used in cooking or added at the table (each gram of salt contains 0.4g of sodium). Excessive sodium intake can cause fluid to be retained in the tissues, which can increase risk of hypertension. Good preventative measures against hypertension are a healthful eating pattern moderate in sodium, a physically active lifestyle, and maintaining a healthy weight.

If you gradually decrease the salt in your diet, you will find that your taste for salt declines too. By selecting low salt brands of ingredients and add fruit and vegetables without adding salt, you can lower your salt intake considerably. For added flavour try using herbs, spices and salt free seasoning blends. If you do add salt use sea salt crystals rather than table salt.

FOOD LABELING
Low salt - must not contain more than 120mg per 100g of food.
Reduced salt / lightly salted - must not contain more than 75% of sodium content of the same food.