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Yes, it has become a sad state of affairs when doing such becomes not only necessary but also the norm.

Too, you will see the above Important, Before Continuing information repeated on each and every page where we are endeavoring to provide help to our neighbors.

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A fatty acid is a carboxylic acid with a long aliphatic chain, which can be either saturated or unsaturated. All fats, including saturated fatty acids, have important roles in the body.

An essential fatty acid refers to fatty acids required for biological processes, not just as a source for fuel which many fatty acids provide.

Only two fatty acids (originally called vitamin F in 1923) are known to be essential for humans: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid)

EFA that are required for good health but cannot be made in sufficient quantity from other substrates, and therefore must be obtained from food, are called essential fatty acids. These fatty acids are widely distributed in plant oils and some fish oils.

Essential fatty acids are important for many metabolic processes and there is evidence to suggest that low levels of essential fatty acids, or the wrong balance of types among the essential fatty acids, may be a factor in a number of illnesses, including osteoporosis.

Adding more Essential Fatty Acids to your daily diet is a great way to support your health. EFA supports or helps: brain function and development; cardiovascular health; digestive issues; immunity; improve mood and learning ability; lowers inflammation; skin health; stabilizes blood sugar levels; and offer many other benefits for your body.

These are a family of polyunsaturated fatty acids (PUFA) widely distributed in nature. These are used throughout the body and essential for normal growth, is found in high abundance in the human brain and are believed to help prevent disease.

These EFA are common in foods which include. (1) plant oils: algal oil, clary sage oil, Echium oil, flaxseed oil, hemp oil, Sacha Inchi oil. (2) Edible seeds: almond, chia, flax, hemp, pecan, walnut. (3) Marine fish and fish oils: anchovies, bluefish, cod liver, herring, krill, lake trout, mackerel, salmon, sardines, squid, sturgeon, tuna. Chicken eggs.

These are another family of polyunsaturated fatty acids (PUFA) that promote growth after physical activity and to promote cell repair.

Studies have shown that omega-6 fatty acids should be consumed in a 1:1 ration to omega-3 fatty acids although it has been observed that the diet of many today is at a ratio of about 16:1 mainly from vegetable oils. Some even have a ratio of as much as 30:1.

Studies have found that reduced ratio to as low as 4:1 or lower helped patients with arthritis, asthma, and some cancers.

Several studies suggest excessive levels of omega-6 fatty acids increased the probability of a number of diseases. For instance, one study indicated that the high consumption of oxidized PUFAs, which are found in vegetable oils increase the likelihood of post-menopausal women will develop breast cancer. Similar effect was observed on prostrate cancer, but the study was performed on mice.

Dietary sources include: poultry, eggs, nuts, hulled sesame seeds, pumpkin seeds, cereals, durum wheat, whole-grain breads, seed oils including; borage seed oil, blackcurrant seed oil, evening primrose seed oil, flax/linseed oil, grape seed oil, hemp seed oil, and most vegetable oils including rapeseed or canola oil, soybean oil, cottonseed oil, sunflower seed oil, corn oil, safflower oil.

Some of the food sources of omega-3 and omega-6 fatty acids are: algae, almonds, chia seeds, cold water fish (herring, mackerel, salmon, sardines), eggs, flaxseed (linseed), flaxseed oil, hemp seed, leafy vegetables (dark green), olive oil, pumpkin seeds, shellfish, sunflower seeds, and walnuts.

The following is a list of the amount of milligrams in different foods.

 1. Atlantic Mackerel:  6,982 milligrams in 1 cup cooked (174 % DV)

 2. Salmon Fish Oil:  4,767 milligrams in 1 tablespoon (119 % DV)

 3. Cod Liver Oil:  2.664 milligrams in 1 tablespoon (66 % DV)

 4. Walnuts:  2,664 milligrams in 1/4 cup (66 % DV)

 5. Chia Seeds:  2,457 milligrams in 1 tablespoon (61 % DV)

 6. Herring:  1,885 milligrams in 3 ounces (47 % DV)

 7. Alaskan Salmon (wild-caught):  1,716 milligrams in 3 ounces (42 % DV)

 8. Flaxseeds (ground):  1,597 milligrams in 1 tablespoon (39 % DV)

 9. Albacore Tuna:  1,414 milligrams in 3 ounces (35 % DV)

10. White Fish:  1,363 milligrams in 3 ounces (34 % DV)

11. Sardines:  1,363 milligrams in 1 can/3.75 ounces (34 % DV)

12. Hemp Seeds:  1,000 milligrams in 1 tablespoon (25 % DV)

13. Anchovies:  951 milligrams in 1 can/2 ounces (23 % DV)

14. Natto:  428 milligrams in 1/4 cup (10 % DV)

15. Egg Yolks:  240 milligrams in 1/2 cup (6 % DV)