Seattle Times - Seattle,WA,USA
... There are also data suggesting omega-3s may be helpful for a raft of other ills such as aggression, attention-deficit disorder, macular degeneration ... http://seattletimes.nwsource.com/html/health/2002098774_healthfishoil24.html

Hi BIG. I would just like to add that the oils people cook with matter as well. The ratio of Omega 3 (good) to Omega 6 (not so good) matters. Oils that you can cook with which have a high smoke point are Mac Nut Oil, almond oil, avocado oil. This means they are the oils people should be using to saute their foods. Olive oil has a rather low smoke point and should be used for dressing salads. Why does the smoke point matter when cooking with oils? Because cooking oils above their smoke point means that trans fats are created and trans fats are serious carcinogens.

Bad oils to cook with or even use with salads are those with high Omega 6 in proportion to Omega 3. They are ordinary canola oil, safflower oil, and sunflower oil.

My source for the above info on oils is The Hampton's Diet by Fred Pescatore.

IMO, I would rather deep fry (actually I never deep fry) with a saturated fat oil like coconut oil than a polyunsaturated oil.

Another good Omega 3 source is organic eggs or eggs in which the chickens are fed for the purpose of boosting Omega 3. The eggs I eat have 600 mg of Omega 3 per egg.

Hi BIG. I would just like to add that the oils people cook with matter as well. The ratio of Omega 3 (good) to Omega 6 (not so good) matters. Oils that you can cook with which have a high smoke point are Mac Nut Oil, almond oil, avocado oil. This means they are the oils people should be using to saute their foods. Olive oil has a rather low smoke point and should be used for dressing salads. Why does the smoke point matter when cooking with oils? Because cooking oils above their smoke point means that trans fats are created and trans fats are serious carcinogens.

Bad oils to cook with or even use with salads are those with high Omega 6 in proportion to Omega 3. They are ordinary canola oil, safflower oil, and sunflower oil.

My source for the above info on oils is The Hampton's Diet by Fred Pescatore.

IMO, I would rather deep fry (actually I never deep fry) with a saturated fat oil like coconut oil than a polyunsaturated oil.

Another good Omega 3 source is organic eggs or eggs in which the chickens are fed for the purpose of boosting Omega 3. The eggs I eat have 600 mg of Omega 3 per egg.

Good post. And I also just want to add that people should not cook w/ (or heat in any way) w/ omega 3 oils.