[aruanan]

You may want to tell the following to the user of flaxseed oil:

EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are the two principal fatty acids found in fish and are known as omega-3 fatty acids. DHA can also be obtained from other marine sources, such as algae (algal oil). EPA and DHA are polyunsaturated fats ("good" fats, as opposed to saturated fats which increase the risk of heart disease.) The body has a limited ability to manufacture both EPA and DHA by converting the essential fatty acid, alpha-linolenic acid (ALA) — found in flaxseed oil, canola oil or walnuts. But this ability is lessened if the diet is too high in omega-6 fatty acids from vegetable oils from corn, sunflower, soybean or safflower.

The bottleneck is this limited ability. Simply increasing the precursor won't increase the product.

[Mamzelle]

Interesting--I've started the family on more sardines and fish, which hopefully won't have the problem of rancidity. I know of someone who's dramatically lowered her platelet, tryglycerides, bad chol, etc. through following the Syndrome X diet. (Modified Atkins, as are most new diets. They just can't stand to give him credit)